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Chicken a la Creme
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6 chicken thighs
1 can cream of chicken soup
1 small onion
1/2 green pepper
1 small container sour cream
3 or 4 carrots
1/2 cup water
garlic powder
salt
olive oil
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Cut up the onions and green pepper.
Slice the carrots.
Sautee the chicken thighs (skinned) in a frying pan with olive oil, onions and pepper until slightly brown.
Add the soup, water, sour cream and carrots and cook for approximately 30 to 40 minutes, or until creamy consistency is achieved and chicken is cooked.
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Preparation Time: 20 minytes |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Beverly
United States |
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| This recipe has been viewed 6592 times. |
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