by Debra Morris
1 package chicken thighs (6) or other chicken pieces1/2 cup floursalt and pepper1 box frozen peas, defrosted1 can sliced mushrooms1 can cream of mushroom soup1/2 to 3/4 cup low fat milkCoat 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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