Baked Chicken Legs with Cream of Mushroom Soup

Here’s a simple and delicious recipe for Baked Chicken Legs with Cream of Mushroom Soup:

Ingredients:

• 4-6 chicken legs (drumsticks or thighs, or a mix)

• 1 can (10.5 oz) cream of mushroom soup

• 1/2 cup milk or chicken broth

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1/2 tsp dried thyme

• 1/2 tsp dried rosemary (optional)

• Salt & black pepper to taste

• 1 tbsp olive oil or melted butter

• 1/2 cup sliced mushrooms (optional, for extra flavor)

• Fresh parsley (for garnish, optional)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Season the chicken legs with salt, pepper, garlic powder, onion powder, and paprika.

3. Brown the chicken (optional but recommended):

   • Heat oil in a skillet over medium-high heat.

   • Sear chicken legs for 2-3 minutes per side until golden.

4. Prepare the sauce:

   • In a bowl, mix cream of mushroom soup, milk (or broth), thyme, and rosemary.

   • Stir in sliced mushrooms if using.

5. Assemble & bake:

   • Place chicken legs in a baking dish.

   • Pour the mushroom sauce over the chicken, coating evenly.

   • Cover with foil and bake for 35 minutes.

   • Uncover and bake 10-15 minutes more until chicken is fully cooked (internal temp 165°F/74°C) and sauce is bubbly.

6. Garnish & serve:

   • Sprinkle with fresh parsley if desired.

   • Serve with mashed potatoes, rice, or roasted vegetables.

Tips:

• For extra crispiness, broil for 2-3 minutes at the end.

• Add a splash of white wine to the sauce for depth of flavor.

• Substitute with cream of chicken soup if preferred.

Enjoy your creamy, flavorful baked chicken legs! 😊