Creamy Chicken Thighs with Potatoes or Noodles

Creamy Chicken Thighs with Potatoes or Noodles
Stop by the orchard to pick up some Paulus Potatoes or a bag of homemade Little Barn Noodles for this recipe! I've made this recipe with chicken thighs as well as boneless breasts and both were great. I reduced the cooking time to 1 hour and 40 minutes covered and 20 minutes uncovered for the boneless breasts.
  • 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
  1. Sprinkle dried beef in an 8 x 12 baking dish.
  2. Arrange chicken thighs on top.
  3. Top each thigh with crumbled bacon.
  4. Combine the next 3 ingredients and beat until blended. Pour over chicken.
  5. Cover tightly with foil and bake in preheated oven at 325 degrees for 2 hours.
  6. Remove foil, and bake uncovered for 20 more minutes.
  7. Sprinkle with parsley and serve over baked potatoes or buttered noodles.


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