Description
This is a wonderfully easy Herb Chicken Thighs Recipe with Corn that can be set up for freezing and cooked when ready. It is great for weeknight meals and can be placed in a baking pan for a quick meal.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 1 10 3/4 oz Cream of mushroom soup
- 4 cooked corn on the cob kernels (cut off kernels)
- 1 Tbsp lemon juice
- 1/2 tsp salt
- 2 Tbsp fresh basil (you can use dried instead)
- 1 Tbsp dried oregano (you can use fresh instead)
Instructions
- Add all the ingredients above in a gallon freezer bag. Then freeze.
- When ready to cook, defrost the bag in a bowl.
- Preheat to 350 degrees.
- Spray the 13 x 9 pan with nonstick spray.
- Add the content of the bag into the pan.
- Cover with foil and cook for 60 minutes or until the chicken is done.
- Serve over rice or any other grain you like.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: chicken thigh
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 thigh
- Calories: 148.83 kcal
- Sugar: 3.3 g
- Sodium: 234.04 mg
- Fat: 4.23 g
- Saturated Fat: 1.11 g
- Trans Fat: 0.02 g
- Carbohydrates: 10.02 g
- Fiber: 1.22 g
- Protein: 18.52 g
- Cholesterol: 79.95 mg