“Perfect on a rainy or cold day but just as fabulous any time of the week. This is just something I threw together one day and its been in the family for years. Doesn't require many ingredients.”
READY IN:
3hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 8 chicken thighs
  • 4 -5 medium potatoes
  • 12 cup green onion
  • 20 ounces cream of mushroom soup (not the small)
  • 20 ounces cream of chicken soup (not the small)
  • 12 cup oil

Directions

  1. 1. In a large pot empty both cans of soup. Fill one of the cans with water and put into the pot.
  2. 2. In a separate frying pan, heat oil over medium high heat and brown chicken thighs on both sides.
  3. 3. Place chicken in soup pot. After all the chicken is browned and placed in the pot, stir and cover and let cook over medium heat stirring frequently for about an hour.
  4. 4. After an hour, cut and dice potatoes and green onions and add to the pot. Cover and let cook an additional hour to 1 1/2 hours stirring frequently.
  5. 5. Season to taste. Serve over rice.

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