Here’s a rich and comforting Baked Chicken Legs with Cream of Mushroom recipe — tender, juicy chicken baked in a creamy mushroom sauce.
🍗 Baked Chicken Legs with Cream of Mushroom
Ingredients (Serves 4–6)
- 4–6 chicken legs (drumsticks or leg quarters)
- 1 can (10.5 oz / 298 g) cream of mushroom soup
- ½ cup milk or chicken broth
- ½ cup sour cream (optional, for extra creaminess)
- 1 small onion, sliced or finely chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- ½ tsp dried thyme or Italian seasoning
- Salt and black pepper, to taste
- 1–2 tbsp olive oil
- Optional: sliced fresh mushrooms
Instructions
1️⃣ Preheat & Prep
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
2️⃣ Season & (Optional) Sear
- Pat chicken legs dry.
- Season with salt, pepper, and paprika.
- For extra flavor, sear in a hot skillet with olive oil for 2–3 minutes per side until lightly browned (optional but recommended).
3️⃣ Make the Sauce
- In a bowl, mix cream of mushroom soup, milk (or broth), sour cream (if using), garlic, onion, thyme, and extra mushrooms if desired.
- Stir until smooth.
4️⃣ Assemble
- Place chicken legs in baking dish.
- Pour sauce evenly over the chicken.
- Cover tightly with foil.
5️⃣ Bake
- Bake covered for 45–55 minutes, until chicken reaches 165°F (74°C) internally.
- Remove foil during the last 10–15 minutes to slightly brown the top and thicken sauce.
6️⃣ Serve
- Spoon extra mushroom sauce over the chicken.
- Serve with rice, mashed potatoes, or egg noodles to soak up the creamy sauce.
💡 Tips
- Add sliced potatoes or carrots to the baking dish for a one-pan meal.
- Sprinkle shredded mozzarella or Parmesan on top during the last 10 minutes for a cheesy version.
- If sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into sauce, then bake uncovered a few extra minutes.
- Leftovers keep well refrigerated for 3–4 days.
If you’d like, I can also give you a slow cooker version or a cream of mushroom & rice baked chicken version.
