Ingredients
- 9 ounces boneless, skinless chicken thighs (6)
- 10 ounces cream of mushroom soup (I used lower sodium soup) (1 can)
- 1 cup sour cream
- 1/2 cup shredded sharp cheddar cheese
- 1/4 teaspoon ground black pepper
- 1 teaspoons no salt seasoning, such as Mrs. Dash
- 1 tablespoon dried parsley flakes
- 1/8 cup dried onion flakes
How to Make
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Step 1: Preheat oven to 350F. Coat a 8x8-inch baking dish with nonstick cooking spray.
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Step 2: Place thighs in baking dish.
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Step 3: In mixing bowl, whisk remaining ingredients together. Cover the thighs with soup mixture and cover with foil.
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Step 4: Bake 50 minutes, remove foil and bake another 10 minutes, until hot and bubbly. Serve thighs with some sauce on each.
We hope you enjoy this recipe!
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