5 boneless, skinless chicken thighs
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, diced
salt and pepper to taste
3 onions, diced
2 stalks celery, finely chopped
1 tablespoon chili powder
1 teaspoon dried dill weed
1 teaspoon chopped fresh parsley
3/4 teaspoon dried thyme
2 tablespoons lemon juice
1/2 cup lime juice
3 teaspoons beef bouillon granules, divided
1 cup distilled white vinegar
1/4 cup distilled white vinegar
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix the chicken thighs, cream of mushroom soup, onion, salt and pepper.
In a small bowl, mix the celery and thyme. Set aside.
In another large bowl, mix the chicken broth, cream, onions, celery, chili powder, dill weed, parsley, thyme, lemon juice, lemon juice and lemon juice. Stir the chicken broth mixture into the celery and thyme sauce mix and toss well to coat. Transfer chicken mixture to a large, shallow baking dish.
Roast chicken in the preheated oven 15 minutes, turning frequently, until cooked through and juices run clear.
While chicken is roasting, stir the chicken mixture into the chicken mixture.
Mix the 2 cups of beef bouillon, one cup of the remaining bouillon granules, and the remaining soup into the cooked chicken. Heat through.
Slice chicken across grain into 1 inch cubes, and serve, serving with sauce on each side.
⭐ ⭐ ⭐ ⭐ ⭐