Mushroom Chicken

by Debra Morris
(Concord, CA)

1 package chicken thighs (6) or other chicken pieces
1/2 cup flour
salt and pepper
1 box frozen peas, defrosted
1 can sliced mushrooms
1 can cream of mushroom soup
1/2 to 3/4 cup low fat milk

Coat chicken with flour and brown in 2 to 3 tablespoons vegetable oil, 10 minutes per side, medium heat. Drain oil.

Mix soup, peas, mushrooms, and milk in a bowl and pour over chicken pieces. Cover and simmer for one hour so easy and so good- kids love it!

Serve with rice or pasta noodles.

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