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Sunday, April 15, 2012

Lori's Baked Chicken

1/4 tsp. salt
1 tsp. paprika
¼ tsp. white pepper
6 boneless skinless chicken thighs*
1 can (10 1/2 oz.) cream of mushroom soup
1 c. cream, or 3/4 c. evaporated milk (for low fat version)
1 clove minced garlic
Chopped parsley

Mix salt, paprika, and white pepper. Thoroughly rub mixture into chicken pieces. Place chicken in one layer in shallow baking dish or pan. Dilute soup with cream/milk and mix in a clove of minced garlic, pour over chicken; sprinkle with parsley. Bake uncovered at 350 for 1½ hours.

Makes 6 servings.

**Reduce cooking time if substituting breasts.