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6 to 8 chicken thighs

2 stalks celery

1 can cream of mushroom soup



Wash and dry chicken thighs with paper towels. Place these thighs in a baking dish. Cut up celery to cover thighs. Dilute soup with milk. Cover thighs with

soup. Add tiny bit of pepper, but no salt. When thighs are fully covered, bake in medium oven approximately 1 hour or until chicken is done. The gravy

from this is great on mashed potatoes. Enjoy.

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