My Aunt Ruth brought this to every Elks Lodge dinner for 30 years. Only 3 ingredients and the men always went back for seconds.

🥣 Step-by-Step Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray. 🌡️
2. Mix the Sauce: In a bowl, whisk together the French onion dip (or cream soup mixture) and the packet of dry French onion soup mix until smooth and combined. 🥣
3. Assemble the Casserole: Arrange the chicken thighs skin-side up in a single layer in the baking dish. Spoon the savory French onion mixture evenly over and around the chicken.
4. Bake to Perfection: Bake uncovered at 375°F (190°C) for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear. ⏲️
5. Broil for Gold (Optional): Switch the oven to BROIL for 2–3 minutes to get the skin extra golden and bubbly. Keep a close eye so it doesn’t burn! 🔥
6. Garnish & Serve: Garnish with fresh thyme leaves and black pepper. Spoon the rich onion gravy from the dish over the top and serve warm over mashed potatoes, rice, or egg noodles! 🍽️✨

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