Reviewed: Oct. 18, 2009

This was an excellent starter recipe. I just happened to buy a package of chicken thighs today. I usually will make a recipe exactly as described; however, I knew when reading this one I had to add some extras. I layered the vegetables just as described; however, I added alot of spices. On top of the chicken I sprinkled oregano, thyme, seasoned salt, pepper, rubbed sage and garlic powder. I mixed the mushroom soup w/ 1/2 cup milk and mixed. I poured the soup over the chicken and cooked for 2 hours and broiled for 8 mins. It was fabulous!!!! Thank you for a great starter recipe!

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Carman

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Elgin, Illinois, USA

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Reviewed: Sep. 2, 2009

I'm not a chicken thigh fan but my husband is. I didn't have any carrots, bell pepper or cream of mushroom soup but I did have onion and 2 cans of cream of chicken soup. I added a few shakes of Emeril's Essence, a can of drained mushrooms and followed the directions. My husband is still raving about the recipe. He says this is definitely a keeper. Thanks for a quick easy, painless and now favorite recipe.

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daphnedmm

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Reviewed: Aug. 22, 2009

I wish I would have read more than the first few reviews before making this dish. My chicken was bland and the whole thing was soupy and watery-- even after an extra 5 min baking uncovered! I only choked down a few bites. I definitely won't be making this again!

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Marci

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Reviewed: Aug. 6, 2009

This recipe was really good!!! I didn't have green pepper though, so I improvised and used corn. It was absolutely fabulous!!! My family loved it!

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sam i am

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Reviewed: Apr. 10, 2009

Interesting mix of veggies. Turned out very good without too much fuss.

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Corrina

Cooking Level: Intermediate

Home Town: Kyle, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 21, 2007

No offense to Aunt Teresa, but this recipe is terrible. I thought it looked like it would be rather bland, and surprise! It was. I guess I was hoping the sum would be greater than the parts in terms of flavor, but I was wrong. It basically tasted like canned cream of mushroom soup. Which is great, if you like that sort of thing. Perhaps the recipe could be salvaged with an enormous amount of tweaking, but then it wouldn't be this recipe, now would it? As is, two stars. There have to be other easy chicken recipes worth trying. Stay away from this one unless you are willing to do the experimentation to make it work.

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tankerraid

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Oct. 24, 2007

This is a good and simple recipe. This is the perfect recipe to make on a chilly day, because my house smelled fantastic and this dish made us feel warm and cozy. I used boneless skinless breasts. I had to season this with a good amount of pepper, salt, and garlic powder. I served this with mashed potatoes(you have great gravy to put on top!) peas, and hot rolls. Very yummy.

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xraygirl411

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Allison Park, Pennsylvania, USA

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Reviewed: Aug. 29, 2007

Really good. Cooking time listed is too short. I baked for 1.5 hours.

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dtmorton

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Reviewed: Aug. 4, 2007

Easy, easily modifiable with one's favorite veggies, yummy, and lasts for a couple of days. As a semi-picky grad student on a budget with little spare time, I couldn't ask for more. ;)

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Heather B.

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Reviewed: Oct. 17, 2006

I only used one can of of cream of mushroom soup. I also added 2 cups of white whine. Substituted a yellow onion for the carrots. Served over rice. Pretty good stuff, a nice comfort food.

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chola

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Reviewed: Sep. 13, 2006

I liked it, but I don't know. It was still decent enough meal to feed the family.

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OdomSki

Cooking Level: Intermediate

Home Town: Valparaiso, Florida, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Jul. 7, 2006

Was delicious! Will definitely be making it again! Thanks...

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Gerhard

Cooking Level: Intermediate

Living In: London, Greater London, England, U.K.

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Reviewed: Apr. 17, 2006

From the reviews this looked okay and nice and simple. As it was only meant to serve 2, I thought why use 2 cans of soup, put it in a smaller casserole otherwise made it the same as it appeared. Good thing I only used 1 soup can, it was overflowing with bland sauce and fairly tasteless for the rest of the casserole, the best part of the meal was the garlic mashed potatoes I served it with, won't make again.

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Phoebe

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Feb. 2, 2006

Good, simple recipe. As did others, I made a few changes to suit our tastes and to spice it up a bit. I added lots of freshly ground pepper and rosemary...also used broccoli, thinly sliced carrots & onions...and cream or chicken soup. No matter what you do, as long as you add some spice it's easy & good.

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AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

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Reviewed: Oct. 19, 2005

Gosh my whole family who is totally picky LOVED IT!! Which I was suprised due to the ingredinets but like I said they loved it!!

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Jean Tagliere

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 8, 2005

I used what I had on hand, so it was made with 2 thighs, one onion, one can of cream of mushroom soup, but it came out really good. Nice and tender, and the onion had a really good flavor. Perfect for those nights when you don't know what to make.

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EBATESTSH

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Reviewed: Aug. 4, 2005

I must admit, I was pleasantly surprised! This is a very tasty and good recipe! I added a little more veggies, mushrooms, brocoli, peas, and the ones the recipe called for, this one will definitely become a family favourite :)

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SarahandtheCity

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 13, 2005

This was a flop for me...I used bone-in thighs, maybe if I had used boneless thighs it wouldn't have taken an hour and a half to completely cook the chicken to a safe temp.(no, there is nothing wrong with my oven temp!). It did smell good (we were starving) and I took others advice and seasoned liberally but it still was soupy and disappointing.

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Mar. 8, 2005

The chicken had a nice flavor, it isn't a strong flavor, more of a comfort food. The onions and bell pepper were still slightly firm, which isn't my preference. I used some fresh ground black pepper on the chicken and it helped the flavor and used 1 can cream of mushroom and 1 can cream of chicken in the sauce. I think it is a good starter recipe to be creative with. The finished sauce would be really good with rice, though I didn't make any.

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ALLYALL

Cooking Level: Expert

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Reviewed: Feb. 7, 2005

The dish came out wonderful with some modifications. I used celery in place of bell pepper and added another layer of fresh sliced mushroom. I also put ground pepper on every layer. I cooked 4 chicken leg quarters without skin, so I used one can of family sized cream of mushroom, added 3/4 cup of water, some fresh sliced mushrooms and fresh chopped parsley. To top it off, I added some shredded swiss cheese. The baking time was tricky, but it was definitely over an hour for me at 350, I cranked it up later on to speed up cooking time. The chicken turned out tender. I would definitely make this again. I used the food processor to get the vegetables very thin, it worked out well.

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SILLYPEARLY

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Aunt Teresa's Chicken

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