INGREDIENTS
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6 boneless, skinless chicken thighs, trimmed of fat
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1 (13.75 oz) can cream of chicken soup
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1 cup water
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1 Tbsp dressing mix (recipe below)
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1 Tbsp quick cooking tapioca
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3/4 cup Greek yogurt (or you can use sour cream), at room temperature (to prevent curdling)
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1 Tbsp flour
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Salt and pepper