1 T. oil
1/4 c. onion, finely chopped
1/4 c. green pepper, finely chopped
4-6 chicken thighs, skin removed
1 package (.75 oz.) mushroom gravy mix
1 (12 oz.) can evaporated milk
Hot, cooked noodles
Heat oil in skillet. Saute onion and pepper over medium-high heat for 2 minutes or until crisp tender. Add chicken; cook for 6-8 minutes per side until golden. Blend together gravy mix and milk; stir into skillet. Bring to a boil; reduce heat, cover and simmer for 15 minutes, stirring occasionally. Cook until chicken juices run clear. Serve chicken and gravy over noodles.
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Tips: This is a great recipe to have on hand when chicken thighs go on sale. Be sure to keep stirring the gravy mix as the chicken is cooking. I got distracted while it was simmering (what happens when there are little ones under foot) and had some of the gravy burned on the bottom of the skillet. My husband suggested substituting green chilies for the green peppers as well. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.
Recipe adapted from Our Favorite Cheap & Easy Recipes Cookbook (Gooseberry Patch)