My neighbor Dorothy brought this to our potluck in 1978 and I begged her for the recipe for two years before she finally shared it.

Heat the oven to 350°F (175°C). Lightly grease a deep ceramic casserole dish (about 9×13 inches or similar) and set aside.
Pat the chicken thighs very dry with paper towels. Sprinkle both sides with the salt and pepper. This helps the skin brown and seasons the sauce as it cooks.

Optional but recommended for richer flavor and color: Heat the olive oil in a large skillet over medium-high heat. Working in batches, place the chicken thighs skin-side down and sear until the skin is deep golden brown, about 4–5 minutes. Turn and sear the other side for 2–3 minutes. Transfer the browned chicken, skin-side up, into the prepared casserole dish in a single layer. (If you prefer to skip this step, simply place the seasoned raw chicken thighs skin-side up directly into the casserole dish.)
Scatter the sliced mushrooms evenly around and over the chicken in the casserole dish, tucking some down between the pieces so they’re nestled in the bottom where they can soak up the juices.

In a medium bowl, stir together the diced tomatoes with their juices and the condensed cream of mushroom soup until fairly smooth and combined. It will look thick and a bit lumpy—that’s fine. Pour this mixture evenly over the chicken and mushrooms, making sure every piece of chicken has some sauce on and around it, but leave the very top of the skin peeking out so it can glaze and brown.
Cover the casserole dish tightly with foil. Place it on the center rack of the oven and bake for 45 minutes. This covered time lets the chicken gently braise and the flavors meld into a rich brown sauce.

After 45 minutes, carefully remove the foil (watch for steam). Spoon some of the sauce over the tops of the thighs, then return the dish to the oven, uncovered, and bake for another 25–35 minutes, or until the chicken is very tender, the mushrooms are soft, and the sauce is thickened and bubbly. The chicken should reach an internal temperature of at least 165°F (74°C) in the thickest part near the bone.
If you’d like the top to deepen in color, you can turn the oven to broil for 2–3 minutes at the very end, watching closely so the skin doesn’t burn—just let it get glossy and caramelized.
Let the casserole rest for about 5–10 minutes before serving so the sauce can settle and cool slightly. Use a large serving fork or spoon to lift out each glazed thigh along with plenty of mushrooms and sauce. Serve hot with your favorite starch to catch all the juices.
Variations & Tips