Here’s a classic comfort-food recipe for Baked Chicken Legs with Cream of Mushroom Soup—simple, creamy, and delicious.
Baked Chicken Legs with Cream of Mushroom
Servings: 4–6
Ingredients:
- 6–8 chicken drumsticks or legs
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 can (10.5 oz) cream of mushroom soup
- ¼ cup milk or water
- 1 tsp dried thyme or Italian seasoning (optional)
- Optional: chopped parsley for garnish
Instructions:
- Preheat oven: 375°F (190°C).
- Prepare chicken:
- Pat chicken legs dry and season with salt, pepper, garlic powder, and onion powder.
- Place in a greased 9×13-inch baking dish.
- Prepare mushroom sauce:
- In a bowl, mix cream of mushroom soup, milk (or water), and dried herbs if using.
- Pour evenly over chicken legs.
- Bake:
- Cover with foil and bake 35–40 minutes.
- Remove foil and bake an additional 15–20 minutes, or until chicken is cooked through (internal temp 165°F / 74°C) and slightly golden on top.
- Serve:
- Spoon extra sauce over chicken and garnish with parsley. Pairs well with rice, mashed potatoes, or roasted vegetables.
Pro tips:
- Extra flavor: Sauté some onions and mushrooms before mixing with the cream of mushroom soup for a deeper flavor.
- Crispier skin: Broil for 2–3 minutes at the end for a golden, crispy finish.
- Make-ahead: Can assemble in the morning, cover, and refrigerate until ready to bake.
If you want, I can also give a slow cooker version so the chicken is extra tender and infused with the creamy mushroom sauce.
Do you want me to do that?
