Dani's Cheddar Cheese Chicken

"I regret often that I have spoken; never that I have been silent."






Recipe courtesy of
Danielle Oberosler
  • 8-12 skinless chicken thighs & legs
  • 2 cans of Campbells cheddar cheese soup
  • 2 cans of stewed tomatoes
  • salt & pepper to taste
  • Lawry’s Tobasco hot peppers (optional)
  • 1/4 cup (+) olive oil


Rinse the chicken pieces in cold water, and drain. Season to taste with salt, pepper and the Lawry’s Tobasco hot peppers (optional). Heat olive oil in a generous size skillet. Braise chicken in hot skillet until browned. Pour the cheddar cheese soup & stewed tomatoes over the chicken; cover and simmer over a low heat for approximately 1 hour. This makes a delicious gravey, perfect over mashed potatoes.



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