• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

• 2 medium onions, cut into thin wedges
• 1 tablespoon dried minced onion
• 2 teaspoons dried parsley flakes, crushed
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried dill
• 5 pounds large chicken thighs, skinned (12 to 14 total)
• 2 (10.75 ounce) cans reduced-fat, reduced-sodium condensed cream of chicken soup
• 1 (8 ounce) carton sour cream
• 2 to 3 teaspoons finely chopped canned chipotle chile peppers in adobo sauce (see Tips)
• 2 medium red and/or green sweet peppers, cut into 1/2-inch-thick strips
• 2 medium zucchini, halved lengthwise and thinly sliced
• 1 3-pound spaghetti squash
• 1/4 cup snipped fresh parsley (optional)

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