Sunday, January 31, 2010

Creamy Chicken and Vegetables

8 pieces of chicken thighs or drumsticks, with skin removed
2 cans of low fat, low sodium cream of chicken soup
1 cup of water
1 cup of cut up carrots
1/2 cup of cup of zucchini
1 cup of cut up red potatoes
Salt and pepper to taste

Preheat oven to 350. Season chicken lightly with salt and pepper. In a large oven safe dish, stir in soup and cup of water. Add vegetables to coat and then chicken. Cook covered for 30 mins and then turn chicken and cook for another 30 mins or until done. Serve over brown rice. Q

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