Chicken Dinner?

Question

I need some recipes for dinner tonight. I've got chicken thighs in the fridge (thawed), but I am stumped. What can I make using these (and other common household ingredients) to make a good dinner? It has to be quick and easy, and I'd like to avoid fried chicken if I can.

Answer 1

Take a casserole dish and grease it.
1 can cream of chicken soup (don't add water)
1 soup can of milk
3/4 cup minute rice
1 package Lipton's Onion Soup mix. (save out a little)
Mix all of the above together. Pour into casserole dish.
Skin the chicken thighs, rinse and place on top of the rice mixture. Sprinkle with the little bit of dry onion soup mix you saved out. Bake at 350 degrees for one hour. The last 10 minutes uncover. Enjoy. It's great!

Answer 2

Steak Dinner

Answer 3

if you have the ingredient..
try this

brown chicken in butter( skin on or off as you like)
remove from pan into dripping add 1 dice onion, 1 tin mushrooms. sliced or fresh if you have them. saute; till tender. add 2 tins cream of mushroom soup with1 1/2 tin water and 1/2 cup sour cream,return chicken to pan cover and simmer on low for 35 -40 minutes
meanwhile make a pan of rice or noodled. serve chicken and sauce over rice or noddle with a vegetable of your choice on the side.

Answer 4

Sumac Chicken with Bread Salad

Time/Servings
Makes: 4 servings

Ingredients
1 (3- to 3-1/2-pound) chicken
Coarse salt and freshly ground black pepper
2 tablespoons ground sumac
5 tablespoons olive oil, divided
2 large red onions (about 1 pound), sliced thinly
2 large garlic cloves, minced
2 tablespoons chopped fresh flat-leaf parsley
3/4 pounds dense bread (such as farm bread or pane de casa), cut into 1-inch cubes
3 Kirby cucumbers, quartered lengthwise, cut into 1/4-inch slices, and tossed with a big pinch of salt
1 large ripe summer tomato, cored and cut into chunks
Juice of 1/2 lemon, or to taste
Instructions
Cut the backbone out of the chicken with kitchen shears and flatten the chicken. Season it generously with salt and pepper on both sides. Make a paste with the sumac and 2 tablespoons of olive oil, and rub the paste into both sides of the chicken. Refrigerate on a plate—no need to cover—for about 8 hours. Or, if you haven’t planned ahead, just leave the seasoned chicken on the counter while you prepare the onions and bread.
Heat the oven to 375°F.
Put the onions and the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Salt the onions and cook, stirring once in a while, until they are limp and turning gold at the edges, around 9 minutes. Add the garlic and parsley, and cook until fragrant, about 30 seconds. Scrape the onions into a large mixing bowl and add the cubed bread. Toss.
Oil a casserole dish large enough to hold the bread in a single layer (I use a 12-inch round terra-cotta dish). Scrape in the bread and onions, and spread them out. Set the chicken on top of the bread and roast for 1 hour.
Set the chicken on a cutting board and let it rest for 10 minutes.
Scrape the bread out into a big mixing bowl and let it cool for about 5 minutes. Add the cucumbers and tomato, squeeze in the lemon juice, and toss. Check for salt and pepper, and add more lemon juice if you want.
Pile the salad onto a platter. Cut the chicken into quarters and arrange it around the salad. It’s ready to serve.
The leftover salad is great as a snack. Check to see if it needs another shot of lemon.

Answer 5

Remove skin and fat, sprinkle with salt, pepper, garlic powder,olive oil and some dried oregano and bake @350 for about 45 mins., until done. Serve with buttered egg noodles or rice.

Answer 6

Lemon Thyme Chicken Thighs
INGREDIENTS:
2 Tbsp. olive oil
8 small red potatoes, cut in half
4 carrots, sliced
1 lb. pkg. boneless, skinless chicken thighs
10 oz. can ready to serve chicken broth
2 Tbsp. minced fresh thyme or 1 tsp. dried thyme leaves
2 Tbsp. grated lemon peel
1 Tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
1 cup frozen baby peas
PREPARATION:
Heat 1 Tbsp. oil in heavy skillet over medium heat. Add potatoes and carrots; saute, stirring occasionally, for 6-8 minutes until vegetables are light brown. Remove vegetables from skillet.
Add 1 Tbsp. oil to skillet and cook chicken without moving for 5-7 minutes on one side until bottom is browned. Turn chicken and return potatoes and carrots to pan. Add chicken broth, thyme, lemon peel, juice, salt, and pepper to pan. Cover and simmer on low heat for 15-20 minutes until chicken is thoroughly cooked. Add peas to pan; cover and cook for 2-3 minutes until peas are hot. Serve over hot cooked egg noodles or couscous.

***ENJOY!!!

Answer 7

i like to bake chicken in the oven with nothing but lemon pepper and a little butter. this is about as easy as it gets.

Answer 8

Remove the bone and cut into slices - stir fry with onion, bell pepper and serve with warm tortillas and salsa (mmm Fajitas)

Answer 9

pour on some BBQ sauce and bake in oven.
serve with sides of black beans and rice and coleslaw.