Homemade Oven Baked Chicken Mushroom

8 Chicken Thighs, bone in with skin
1 Can Cream of Celery
2 Can Cream of Mushroom
10 Red Potato, skinned and sliced
1 Cup Water
1/2 Large Onion, sliced
1 Can Mushrooms, sliced
12 tbsp black pepper, quartered for seasoning times
4 dash of salt or garlic salt, quartered for seasoning times
2 tbsp of basil or sweet basil, split in half

Place the potatoes at the bottom of the baking pan, add on the garlic salt, black pepper, and basil before placing raw chicken ontop. Combine three can's of soup and water, cover the chicken thoroughly. Bake at 400 degrees for half hour, set your timer to go off in half hour.

When you timer goes off, add another portion of the seasonings and flip the chicken over to cover completely with the mixture. You can add more water if you wish. Place back in the oven for another 40 minutes, set your timer to go off in 40 minutes.

When your timer goes off for the 40 minutes, mix again the chicken to ensure it is still fully covered by the soup mixture and moist. Bake for another 15 minutes and turn off your oven.

Let the pan sit in the oven for another 20 minutes before serving.

Enjoy, the meat should fall off of the bones.


Serving Size: Makes 8 servings of one chicken per person

Number of Servings: 8

Recipe submitted by SparkPeople user AIKO95.