Tuesday, February 17, 2009. Ok, I have to fess up. As healthy a diet as I have, and as little processed food and meat that I eat, I have retained one guilty pleasure.  In fact, I have just rediscovered it after several years away.  I used to never cook with canned soup.  I would eat Campbell’s canned cream of mushroom soup as a soup but never cooked with it.  Except this one dish my mom used to make.  Now that Campbell’s has changed their soup recipe, it is a relatively low fat dish.

I take a package boneless, skinless chicken thighs and chop them in thirds.
One can of Campbell’s Cream of Mushroom with Roasted Garlic soup.
1/4 can of water.

Put the soup and water in the bottom of a shallow baking dish and mix it up.
Put the chicken into the mixture and coat it well with the soup.
Turn the oven on to 450 degrees.

Wash your hands and everything the chicken touched, including the oven dial.

Sprinkle on top of the chicken casserole dish some:
sea salt
coarse ground black pepper
1 tbsp. oregano flakes
1 tbsp. powered garlic

Put in the oven for 30 minutes at 450 degrees
Then turn the chicken over in the pan
Cook for another 20 minutes at 350 degrees

This is really good served over rice or noodles.

You can even quarter some potatoes and put in the pan with the chicken.

I’ve even put carrots, bell pepper and onion in for the last 20 minutes.