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Roughly chop the mushrooms and onions. If you can get them, use pearl onions, either fresh or frozen. In a 9-by-13-inch baking dish, mix the chicken thighs, mushrooms and onions and arrange them evenly. Stir the cheese into the cream of mushroom soup and pour it over the chicken, mushrooms and onions. Bake for 1 hour or until the chicken is cooked through. Enjoy by itself or with a side of rice (or cauliflower rice for a low-carb option) topped with the sauce spooned over. You may want to reduce the amount of meat and vegetables in that case. # Meal Prep Tip You can store the chicken in an airtight container, about 3 days in the fridge and up to 6 months in the freezer. For best results, thaw the chicken overnight in the fridge and reheat in the microwave or in the oven.
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