Baked Chicken Legs with Cream of Mushroom

Baked Chicken Legs with Cream of Mushroom

Are you looking for a delicious, easy weeknight chicken dinner? Then you have to try this Baked Smothered Cream of Mushroom Chicken recipe. With minimal prep time and only a few ingredients, this chicken comes together quickly for a hearty baked meal the whole family will request time and time again.

The baked chicken emerges tender and juicy after being smothered in a luscious creamy mushroom sauce. Onions and bell peppers lend flavorful accents while seasonings like garlic powder, paprika and Lawry’s permeate the meat. After one bite of this crave-worthy chicken straight from the oven, this recipe will surely earn permanent rotation status for weekday dinners or casual weekend meals.

Keep reading for the simple, step-by-step method to bake flavorful chicken covered in rich mushroom gravy tonight. With a side of rice or veggies, dinner is served with little time and effort required.

Enjoy delicious baked chicken smothered in a creamy mushroom sauce. This easy recipe only requires a few ingredients and bakes up moist and flavorful in under an hour.

What sides go well with this chicken?

Rice or potatoes make great pairings to soak up the delicious sauce. Steamed vegetables like broccoli or carrots also complement the creamy flavors. A crisp green salad is always a tasty choice too.

What type of mushroom soup works best?

The recipe calls for a condensed cream of mushroom soup. Use a 10.5 ounce can of Campbell’s Cream of Mushroom condensed soup or another brand of condensed cream of mushroom soup. Do not substitute mushroom soup mixes or ready-to-serve canned soups.

Can I use chicken broth instead of water?

Yes, you can substitute chicken broth for the water called for in the recipe. This adds even more savory chicken flavor as the dish cooks.

What if I don’t have the suggested seasonings?

Lawry’s seasoned salt and the other spices simply enhance the flavor, so you can adjust or omit to taste or work with what you have on hand. Onion and garlic powders make suitable stand-ins for seasoning the chicken.

Should I remove the skin from chicken pieces?

You can bake the chicken pieces with or without skin as desired. Leaving the skin on results in crispy baked skin and added chicken fat renders for more flavor and moisture. Removing it reduces overall fat and calories.

Can I double or half this recipe?

The ingredient amounts can easily be doubled to feed a larger crowd or halved for just 2-3 people. Maintain the same 1:1 ratio of soup to chicken pieces when adjusting batch sizes. Add a few minutes to the covered baking time for larger quantities.

Ingredients:

  • 6 chicken leg and thigh pieces (about 2 lbs or 1 kg)
  • 1⁄2 onion, chopped
  • 1⁄2 green bell pepper, chopped
  • 1 cup water (250 mL)
  • 1⁄3 cup all-purpose flour (40g)
  • 1 10.5 oz (300 g) can condensed cream of mushroom soup
  • 2 tsp Lawry’s seasoning salt
  • 1 tsp Badia complete seasoning
  • 1 tsp kickin’ chicken seasoning
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp chicken bouillon powder (optional)
  • Parsley, chopped, for garnish

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken pieces dry and place in a 9×13-inch baking dish. Top with the chopped onion and bell pepper.
  3. In a bowl, whisk together the water, flour, Lawry’s seasoning, Badia complete seasoning, kickin’ chicken seasoning, paprika, garlic powder, and bouillon powder (if using). Pour the mixture over the chicken, ensuring it coats each piece.
  4. Cover the baking dish tightly with foil and bake for 45 minutes. Recipe by Ineskohl.info
  5. Remove baking dish from oven and pour the condensed cream of mushroom soup evenly over the chicken pieces. Mix the soup into the existing juices and gravy.
  6. Set the oven to broil at 500°F (260°C). Return the uncovered baking dish to the oven and broil for 10 minutes until chicken is browned and bubbling.
  7. Remove from oven, garnish with chopped parsley, and serve hot. Enjoy!

Tips:

Double the recipe quantities if cooking for more people. You can use any combination of chicken pieces like breasts, thighs, or drumsticks too. Leftovers can be stored covered in the refrigerator for up 3 days. Reheat in the microwave or oven before serving again.

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