Here’s a comforting Baked Chicken Legs with Cream of Mushroom recipe — tender, flavorful chicken in a creamy mushroom sauce.
🍗 Baked Chicken Legs with Cream of Mushroom
Ingredients (Serves 4)
- 4–6 chicken legs (drumsticks or whole leg pieces)
- 1 can (10.5 oz / 298 g) cream of mushroom soup
- ½ cup sour cream (optional for extra creaminess)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp paprika
- ½ tsp dried thyme or rosemary
- Salt and pepper, to taste
- 2 tbsp olive oil or melted butter
- Optional: chopped parsley for garnish
Instructions
1️⃣ Prep the Chicken
- Preheat oven to 375°F (190°C).
- Pat chicken legs dry and season with salt, pepper, and paprika.
- Optional: sear chicken in a hot skillet with olive oil for 2–3 minutes per side for extra flavor and color.
2️⃣ Prepare the Mushroom Sauce
- In a bowl, mix cream of mushroom soup, sour cream (if using), chopped onion, garlic, and thyme.
3️⃣ Assemble for Baking
- Place chicken legs in a baking dish.
- Pour mushroom sauce evenly over the chicken.
- Cover with foil to prevent drying.
4️⃣ Bake
- Bake for 40–50 minutes, covered, until chicken reaches an internal temperature of 165°F (74°C).
- Remove foil for the last 10 minutes to allow the sauce to thicken and chicken to brown slightly.
5️⃣ Serve
- Spoon creamy mushroom sauce over chicken and serve with rice, mashed potatoes, or roasted vegetables.
- Garnish with chopped parsley if desired.
💡 Tips
- For extra flavor, add sliced mushrooms to the sauce.
- Substitute cream of chicken soup if preferred.
- Leftovers reheat well in the oven or microwave.
- For a lighter version, use Greek yogurt instead of sour cream.
If you want, I can also give you a slow cooker version of baked chicken legs with cream of mushroom for an even easier hands-off recipe.
Do you want that version?
