Creamy Baked Chicken Legs with Mushroom Sauce

Ingredients

• 4 chicken legs
• 1 can (10.5 oz / 300 g) cream of mushroom soup
• 1/2 cup milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken legs with salt, pepper, paprika, and thyme.
3. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds more.
4. In a bowl, whisk together the cream of mushroom soup and milk until smooth.
5. Place the chicken legs in a greased baking dish. Spread the onion and garlic mixture around the chicken.
6. Pour the mushroom sauce evenly over the chicken legs.
7. Cover the dish with foil and bake for 40 minutes.
8. Remove the foil and continue baking for 20–25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
9. Let rest for 5 minutes, then garnish with fresh parsley and serve.

Serving Suggestions

Serve with:

• Mashed potatoes
• Rice
• Buttered noodles
• Steamed green beans or broccoli

Prep Time: 10 minutes
Cook Time: 60–65 minutes
Servings: 4