Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a recipe from one of my Church Cookbooks. It's one that my daughter askes for most often.

Ingredients Nutrition

  • 12 bone-in skinless chicken thighs (or legs)
  • 12 cup flour
  • 1 (2 ounce) envelope onion soup mix
  • 2 (10 1/2 ounce) cans cream of mushroom soup or 2 (10 1/2 ounce) cans chicken soup
  • milk


  1. Preheat oven to 350 degrees.
  2. Spray 9 x 13 pan with non stick spray.
  3. Place flour in bowl and dredge chicken and shake off excess.
  4. Place in pan.
  5. Sprinkle dry soup mix over all.
  6. Empty canned soups into a 4 cup measuring bowl and mix well with enough milk to arrive at the 4 cup level.
  7. Pour mixture over the chicken.
  8. Bake uncovered 1 hour.


Most Helpful

I cut this recipe in half for the 2 of us & used reduced sodium cream of chicken soup! Also followed other reviewers' tip about browning the chicken! A nice change from our usual chicken breasts! Thanks for posting the recipe! [Made & reviewed in Everyday Is a Holiday recipe tag]

Sydney Mike March 20, 2012

Great dish for a busy family and very budget friendly too. I did use MsSally's idea and browned my chicken a bit before hand just as I like a bit more color on my baked chicken but that is a personal preference. So simple to prepare and my family really enjoyed the final product. I served this with mashed potatoes and veggie. Thanks for sharing. Made for the Photo Tag game.

HokiesMom January 02, 2011

WOW this was fantastic. I loved the gravy this made. I made mine just a little bit different. I browed my chicken in olive oil prior to putting it in the baking pan and covering it with soup mixture. Very easy and 5 YO gave it two thumbs up and asked for seconds so that is a BIG plus...

MsSally November 24, 2009

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