Easy Baked Chicken Legs with Cream of Mushroom Sauce

 

Ingredients:

6 chicken legs (thigh and drumstick attached)

1 can (10.5 oz) cream of mushroom soup

½ cup milk or chicken broth (for thinning the sauce)

1 small onion, finely chopped (optional for added flavor)

2–3 garlic cloves, minced (optional)

1 tbsp olive oil or butter

Salt and pepper to taste

½ tsp paprika (optional)

½ tsp dried thyme or Italian seasoning (optional)

Fresh parsley (optional, for garnish)

 

Instructions:

1. Preheat & Prepare

Preheat your oven to 375°F (190°C).

Lightly grease a baking dish or line with foil for easier cleanup.

2. Season the Chicken

Pat chicken legs dry with a paper towel.

Season both sides with salt, pepper, and optional paprika and thyme.

3. Optional: Sear the Chicken (for extra flavor)

In a large skillet, heat olive oil or butter over medium-high heat.

Brown the chicken legs on both sides for 3–4 minutes each, then transfer to the baking dish.

4. Make the Mushroom Sauce

In a bowl, mix the cream of mushroom soup with milk or chicken broth to thin it out.

Stir in chopped onions and garlic if using.

5. Pour Sauce Over Chicken

Pour the mushroom mixture evenly over the chicken legs in the baking dish.

6. Bake

Cover with foil and bake for 40 minutes.

Remove foil and bake an additional 20–25 minutes, or until chicken is fully cooked (internal temp of 165°F / 74°C) and sauce is bubbling.

7. Serve

Let rest for 5 minutes.

Garnish with chopped parsley if desired.

Serve over rice, mashed potatoes, or with roasted vegetables.