Chicken thighs two ways

 I planned to make some chicken thighs that Charlie said he made when he was living in Seattle. It is an easy recipe. He just dumped a can of mushroom soup over some chicken and baked them.  I mix Cream of Chicken soup with sour cream and add some onion soup powder.  This morning Charlie told me he found a chicken teriyaki restaurant here that tastes the same as it did on the West Coast and brough home a bottle of the sauce.  So while the dump chicken was in the oven, I grilled the rest of the thighs with the sauce.  We had both. I wasn't very hungry and just had a taste of each

Dump Chicken

1 can of Cream of Chicken soup, undiluted

2 Cups of sour cream

1 package of Knoors French Onion soup,  Sprinkle with paprika.

Place chicken in baking dish, dump

 mixture over and bake at 350 until done (165º)  Sprinkle with lemon zest and serve with rice

Teriyaki chicken, brush with teriyaki sauce and grill until done.