Introduction
This dish is a true weeknight hero: juicy, tender chicken legs baked in a creamy mushroom sauce. With minimal prep and just a handful of ingredients, it’s a family-friendly comfort meal that pairs perfectly with rice, mashed potatoes, or warm crusty bread to soak up all that delicious gravy.
Ingredients (Serves 4–6)
- 6–8 chicken legs (drumsticks)
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk (or heavy cream for richer sauce)
- 1 medium onion, sliced
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon dried thyme or parsley
- 1 cup sliced mushrooms (optional, for extra flavor)
Instructions
- Preheat oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Season chicken: Pat chicken legs dry. Rub with olive oil, salt, pepper, paprika, and thyme.
- Prepare mushroom sauce: In a bowl, whisk together cream of mushroom soup and milk. Stir in garlic and sliced onions (and mushrooms if using).
- Assemble: Place chicken legs in the baking dish. Pour mushroom sauce evenly over the top.
- Bake: Cover with foil and bake for 35 minutes. Remove foil, spoon sauce over chicken, and bake an additional 20–25 minutes until chicken is golden and fully cooked (internal temp 165°F / 74°C).
- Serve: Spoon creamy mushroom sauce over chicken and enjoy with your favorite side.
Tips & Variations
- Swap milk with chicken broth for a lighter sauce.
- Add a dash of white wine to the sauce for depth.
- Use chicken thighs instead of legs for a meatier cut.
- Sprinkle shredded Parmesan or mozzarella on top for a cheesy finish.
Enjoy !!
