Baked Chicken Legs with Cream of Mushroom

Ingredients

• 6 chicken legs (drumsticks or thighs, bone-in and skin-on for best flavor)
• Salt and black pepper, to taste
• 1 tablespoon olive oil or butter
• 1 (10.5 oz) can cream of mushroom soup
• ½ cup milk (or chicken broth for a deeper flavor)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the Oven
   Preheat your oven to 375°F (190°C). Lightly grease a baking dish with oil or nonstick spray.
2. Season the Chicken
   Pat the chicken legs dry with paper towels. Season generously with salt, pepper, and paprika.
3. Brown the Chicken (Optional for Extra Flavor)
   In a large skillet, heat olive oil or butter over medium-high heat. Sear the chicken legs on each side until golden brown — about 2–3 minutes per side. This step locks in flavor and adds beautiful color.
4. Prepare the Creamy Sauce
   In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, and onion powder until smooth.
5. Bake the Chicken
   Arrange the chicken legs in the prepared baking dish. Pour the mushroom sauce evenly over the top, coating each piece. Cover with foil.
   Bake for 40–45 minutes, then remove the foil and bake an additional 10–15 minutes, until the chicken is tender and the sauce is bubbly and slightly thickened.
6. Garnish and Serve
   Sprinkle with fresh parsley before serving. Serve with rice, mashed potatoes, or buttered noodles to soak up that creamy mushroom sauce.

Tips for Perfect Creamy Baked Chicken

• Use bone-in chicken: It stays juicier and adds richer flavor to the sauce.
• Add mushrooms: For an earthy upgrade, stir in sliced mushrooms before baking.
• Don’t rush the bake: Slow, even cooking keeps the chicken tender and flavorful.
• Make it a full meal: Add diced potatoes or green beans directly to the baking dish for an easy one-pan dinner.

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