Of course! Baked Chicken Legs with Cream of Mushroom Soup is a classic, comforting, and incredibly easy dinner. It’s a throwback recipe that yields tender, falling-off-the-bone chicken with a rich, gravy-like sauce perfect for serving over mashed potatoes, rice, or egg noodles.
Here’s a straightforward and delicious recipe.
Cream of Mushroom Baked Chicken Legs
This recipe uses simple ingredients for maximum flavor with minimal effort.
Ingredients
· 4-6 whole chicken legs (drumstick & thigh attached) or 8 pieces of your choice
· 1 can (10.5 oz) condensed cream of mushroom soup
· ½ cup chicken broth, milk, or water
· 1 packet (1 oz) dry onion soup mix (e.g., Lipton) – This is the flavor secret!
· 1 teaspoon garlic powder
· 1 teaspoon paprika (optional, for color and flavor)
· Salt and black pepper to taste
· 1 tablespoon vegetable oil
· Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prep Chicken: Pat the chicken legs completely dry with paper towels. This is crucial for getting crispy skin. Season both sides generously with salt, black pepper, garlic powder, and paprika.
- Sear (Optional but Recommended): Heat the oil in a large skillet over medium-high heat. Place the chicken legs in the skillet skin-side down and sear for 3-4 minutes until the skin is golden brown and crispy. You may need to do this in batches. This step adds tremendous flavor and texture but can be skipped if you’re short on time.
- Make the Sauce: In a medium bowl, whisk together the condensed cream of mushroom soup, chicken broth (or milk/water), and the dry onion soup mix until smooth.
- Assemble: Arrange the chicken legs in a single layer in a 9×13 inch baking dish or a similar-sized oven-safe pan. If you seared them, place them skin-side up.
- Add Sauce: Pour the mushroom soup mixture evenly over the chicken, making sure to cover the pieces. You can lift the chicken a little to let some sauce get underneath.
- Bake: Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
- Crisp Up: Remove the foil and continue baking, uncovered, for another 20-30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the sauce is bubbly and slightly thickened. The top of the chicken will be nicely browned.
- Rest and Serve: Let the chicken rest for 5-10 minutes after taking it out of the oven. Garnish with fresh parsley before serving. Spoon the delicious mushroom gravy over the chicken and your chosen side.
Recipe Variations & Tips
· Creamier Sauce: For a richer, creamier sauce, stir in ½ cup of sour cream or Greek yogurt during the last 5 minutes of baking.
· Add Vegetables: Make it a complete one-pan meal! Add hearty vegetables to the dish before pouring the sauce over everything. Great options include:
· Halved baby potatoes or quartered red potatoes
· Thickly sliced carrots
· Sliced onions or pearl onions
· Thick celery chunks
· From Scratch Sauce (No Cans): Sauté 8 oz of sliced mushrooms and ½ a diced onion in butter until soft. Sprinkle with 2 tbsp flour and cook for 1 minute. Whisk in 1 cup of chicken broth and ½ cup of milk or cream. Simmer until thickened, then use this instead of the canned soup. Season with salt, pepper, and a pinch of thyme.
· In the Slow Cooker: Place the chicken (no need to sear) and any vegetables in the slow cooker. Pour the sauce over the top. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. For crispy skin, transfer to a baking sheet and broil for a few minutes before serving.
· Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken; thin it with a little broth or milk when reheating.
Enjoy your simple, hearty, and comforting baked chicken dinner