Portuguese Sausage Chicken Stew

• 5 pound box of chicken thighs
• 1 Portuguese sausage
• 2 cans cream of mushroom soup
• 1 can cream of chicken soup
• Black pepper to taste

Cut up vegetables as desired for stew, such as potatoes, carrots, round onions, mushrooms, zucchini, etc.

In a large baking pan layer as follows:
Chicken thighs
Sliced Portuguese sausage
Chopped vegetables

Pour the cans of soup evenly over the vegetables. Add black pepper.

Cover and bake at 350 degrees for about 2 hours or until chicken is tender.