🍗 Baked Chicken Legs with Cream of Mushroom
🧂 Ingredients:
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6–8 chicken legs (drumsticks or whole leg quarters)
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1 can (10.5 oz) cream of mushroom soup
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½ cup sour cream (optional for creamier sauce)
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½ cup milk or chicken broth (for thinning the sauce)
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1 small onion, sliced (optional)
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2 cloves garlic, minced
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1 teaspoon paprika
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1 teaspoon garlic powder
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Salt and black pepper, to taste
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1 tablespoon olive oil or melted butter
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Optional garnish: chopped parsley or thyme
👩🍳 Instructions:
1. Prep the Oven
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13 baking dish or similar casserole dish.
2. Season the Chicken
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Pat the chicken legs dry with paper towels.
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Rub with olive oil or butter.
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Season all over with salt, pepper, paprika, and garlic powder.
3. Make the Mushroom Sauce
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In a bowl, whisk together:
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Cream of mushroom soup
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Sour cream (if using)
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Milk or chicken broth
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Minced garlic
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4. Assemble the Dish
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Place sliced onions (if using) in the bottom of the dish.
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Lay seasoned chicken legs on top.
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Pour the mushroom mixture evenly over the chicken.
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Optional: sprinkle a little more paprika on top for color.
5. Bake
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Cover with foil and bake for 45 minutes.
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Remove foil and bake an additional 20–30 minutes, or until the chicken is golden and cooked through (internal temp: 165°F / 74°C).
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If you like crispy skin, broil for the last 3–5 minutes.
🥄 Serve With:
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Mashed potatoes, rice, egg noodles, or crusty bread (for the sauce!)
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Steamed green beans, roasted carrots, or a fresh salad
✅ Tips:
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You can add mushrooms or peas into the sauce before baking.
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For extra flavor, add a splash of white wine or a pinch of thyme or rosemary.
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This recipe also works well with chicken thighs.
Would you like this adapted for a slow cooker or with fresh mushrooms instead of canned soup?