This is one of our family's favorites.
It has a subtle orange flavor in a thick, creamy sauce.
This recipe can also be used in the crock-pot, which is my preferred method of cooking.
With only 4 main ingredients, it couldn't be easier.
Creamy Orange Chicken
8 - 10 chicken pieces (drumsticks, thighs)
1 10 3/4 oz. can cream of mushroom soup
1 c. orange juice
2 Tbsp. onion soup mix
Place chicken in a greased 9x13 baking dish. Combine soup, orange juice, and onion soup mix. Pour over chicken, making sure each piece is covered. Cover and bake at 350 degrees for 45 minutes. Uncover and bake for 15 - 20 minutes longer, until chicken juices run clear.
***for crock-pot: place chicken in crock-pot. Pour orange juice mixture over all. Cover and cook on low 6-8 hours.
I serve this chicken over hot, cooked rice. It is so good. You can also serve with mashed potatoes or egg noodles.
I don't recommend adding any salt to this dish... the onion soup mix contains enough salt to flavor the chicken.