Creamy Chicken Thighs with Potatoes or Noodles
- ½ c chopped dried beef
- 8-10 chicken thighs, skinned
- 6 slices bacon, cooked, and crumbled
- ¼ lb cream cheese, softened
- 2 (10½ oz) cans cream of mushroom soup
- 1½ c sour cream
- chopped parsley
- either baked potatoes or cooked buttered noodles
- Sprinkle dried beef in an 8 x 12 baking dish.
- Arrange chicken thighs on top.
- Top each thigh with crumbled bacon.
- Combine the next 3 ingredients and beat until blended. Pour over chicken.
- Cover tightly with foil and bake in preheated oven at 325 degrees for 2 hours.
- Remove foil, and bake uncovered for 20 more minutes.
- Sprinkle with parsley and serve over baked potatoes or buttered noodles.
Recipe by Mt Airy Orchards at https://mtairyorchards.com/creamy-chicken-thighs-potatoes-noodles/
3.5.3208