Creamy Baked Chicken w/ Vegetables

I’ve been craving something hearty lately, so I decided to experiment in the kitchen with some herbs and chicken. For dinner, we’re having a Creamy Baked Chicken with Vegetables.
  • 6 free range chicken thighs
  • 3 medium organic carrots
  • 5 stalks organic celery
  • 1 large onion
  • 1 tsp minced garlic
  • 16 cremini mushrooms
  • 1 lemon
  • 2 sprigs of thyme, rosemary, and sage
  • 1 can Campbell’s cream of mushroom soup (condensed)
  • 1 cup chicken stock
  • 2 tbsp Worcestershire sauce
  • salt & pepper to taste
  • 1 tbsp EVOO
  1. Chop vegetables into 2 inch pieces
  2. Heat large pan w/ EVOO, once it’s hot add onion, carrots, celery, garlic, and herbs. Cook for 10 minutes and until fragrant.
  3. Once onions are translucent, add mushrooms and cook for 5-6 minutes.
  4. Once mushrooms are soft, add chicken on top of the vegetables. Season with salt, pepper, and Worcestershire sauce. Cook for 5 minutes, then flip to the other side, and season again. Cook for another 5 minutes, add juice of 1 lemon. Then mix everything together. Turn off heat.
  5. In a small sauce pan under medium-low heat, mix cream of mushroom and chicken stock together until well incorporated and there are no more lumps. Turn off heat.
  6. In a large casserole dish, transfer chicken and vegetables then pour cream of mushroom & stock mix on top.
  7. Cover with foil, and bake in oven under 400 degrees for 30 minutes.
  8. Let it sit for 5-7 minutes before serving to lock in all the juices.
Serve with rice or a salad. Enjoy! 

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