Chicken thighs or breasts
flour to dredge
oil
2 teaspoon salt
1 teaspoon paprika
1 can Cream of Chicken Soup
1 1/2 cup milk
Rice or pasta to serve
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Preheat oven to 325*
Coat chicken in flour mixed with salt and paprika. Brown in oil in skillet. When browned well, transfer to a casserole. Blend soup and milk, pour over chicken. Sprinkle with additional paprika and parsley.
Bake at 325* for 60 minutes. Serve over hot rice or pasta. Vegetable or salad on the side and you've covered all the bases. A wonderful winter meal since the oven helps warm up the house to boot! :)
Brown the dredged chicken.
Mix soup and milk, whisk together well. Lumps are not welcome...
After placing browned chicken into a casserole, pour soup mixture over the top.
Sprinkle with paprika and parsley to pretty it up. Bake one hour at 325*.
All done... Hot and bubbly.
A little salad and pasta and we're good to go. Enjoy!
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