🍗 Baked Chicken Legs with Cream of Mushroom

🛒 Ingredients (Serves 4)

• 4–6 chicken legs (drumsticks or whole legs)

• 1 can (10.5 oz) cream of mushroom soup

• ½ cup milk

• 1 small onion, sliced

• 2 cloves garlic, minced

• 1 tsp paprika

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp dried thyme or rosemary (optional)

• 2 tbsp olive oil or melted butter

• Optional garnish: fresh parsley

👩‍🍳 Instructions

1️⃣ Prep the Chicken

• Preheat oven to 375°F (190°C).

• Pat chicken legs dry.

• Rub with olive oil, paprika, salt, and pepper.

2️⃣ Make the Creamy Sauce

• In a bowl, mix cream of mushroom soup, milk, garlic, and thyme/rosemary if using.

• Stir until smooth.

3️⃣ Assemble in Baking Dish

• Place sliced onions at the bottom of a greased baking dish.

• Arrange chicken legs on top.

• Pour mushroom sauce over the chicken evenly.

4️⃣ Bake

• Cover with foil and bake 35–40 minutes.

• Remove foil and bake another 15–20 minutes, until chicken is cooked through (internal temp 165°F / 74°C) and skin is lightly golden.

5️⃣ Serve

• Spoon creamy sauce over chicken.

• Garnish with fresh parsley.

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

✨ Tips

• For extra flavor, brown chicken in a skillet 3–4 minutes per side before baking.

• Add sliced mushrooms to the sauce for more mushroom flavor.

• Use bone-in, skin-on legs for juicier results.

If you want, I can also give you:

• 🥄 Slow cooker version for set-it-and-forget-it convenience

• 🧄 Garlic herb baked legs with mushroom cream sauce

• 🥔 One-pan version with potatoes and carrots baked together

• ⚡ Quick 30-minute weeknight version

Do you want me to make one of these variations?