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Neiman Marcus Chicken Casserole with golden Ritz cracker topping in white baking dish

Forgotten Chicken

Tender chicken thighs baked with cream of mushroom soup and onion soup mix for an easy, hands-off dinner with savory mushroom gravy.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 can cream of mushroom soup 10.5 oz
  • 1 packet onion soup mix 1 oz
  • 1 cup water
  • 1 tbsp olive oil
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • Large mixing bowl
  • 9x13-inch baking dish
  • Aluminum foil
  • Whisk
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 350°F. In a large bowl, whisk together the cream of mushroom soup, onion soup mix, and water until smooth with no lumps.
  2. Lightly coat a 9x13 inch baking dish with olive oil. Arrange chicken thighs skin-side up with space between each piece. Sprinkle lightly with salt and pepper.
  3. Pour the soup mixture over and around the chicken until liquid comes about halfway up the sides of each thigh. Use a spoon to coat the tops.
  4. Cover the dish tightly with aluminum foil, crimping edges to seal. Bake for 60 minutes without opening the oven.
  5. Carefully remove the foil (watch for steam) and return to oven for 30 more minutes until skin is crispy and golden. Check that internal temperature reaches 165°F.
  6. Let rest for 5 minutes before serving. Garnish with chopped fresh parsley.

Notes

For extra flavor, add sliced mushrooms or onions to the baking dish before pouring the soup mixture. This recipe pairs perfectly with mashed potatoes, rice, or egg noodles. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and taste even better the next day.