creamy chicken thighs
By Yankee Magazine|Mar 13 2007|
Ingredients
CREAMY CHICKEN THIGHS WITH NOODLES
1/2 c. Chopped dried beef
12 chicken thighs, skinned
6 slices of bacon, cooked and drained
1/4 lb. Cream cheese, softened
2 (10 1/2 oz.) cans cream or mushroom soup
1 1/2 c. Sour cream
Chopped parsley
Cooked buttered noodles
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Instructions
Sprinkle dried beef into 3-quart casserole. Arrange chicken thighs,
Rounded side up, in casserole. Top each with 1/2 cup of sliced bacon.
Combine next 3 ingredients and beat until blended.
Pour over chicken. Cover tightly with lid on foil and bake in preheated
Oven at 325 degrees for 2 hours. Remove lid and bake uncovered for 20
Minutes. Sprinkle with parsley and serve on noodlesSprinkle dried beef into 3-quart casserole. Arrange chicken thighs,
Rounded side up, in casserole. Top each with 1/2 cup of sliced bacon.
Combine next 3 ingredients and beat until blended.
Pour over chicken. Cover tightly with lid on foil and bake in preheated
Oven at 325 degrees for 2 hours. Remove lid and bake uncovered for 20
Minutes. Sprinkle with parsley and serve on noodles
