Ah, that’s a classic comfort-food baked chicken with creamy mushroom sauce 🍗🍄. Here’s a solid recipe that’s rich, tender, and simple.
🍗 Baked Chicken Legs with Cream of Mushroom
Ingredients (4 servings)
- 4–6 chicken drumsticks or legs
- Salt & pepper
- 1 tsp paprika (optional)
- 2 tbsp olive oil or melted butter
Creamy mushroom topping
- 1 can (10.5 oz / 300 g) cream of mushroom soup
- ½ cup milk or cream
- 1 small onion, finely chopped
- 1 cup mushrooms, sliced (optional, for extra flavor)
- 1 tsp garlic powder
- ½ tsp black pepper
- Optional: ½ tsp thyme or rosemary
Instructions
- Preheat oven to 375°F / 190°C.
- Prep chicken: Pat drumsticks dry, season with salt, pepper, and paprika.
- Brown (optional): Heat oil in a skillet and sear chicken 2–3 minutes per side for color (can skip if short on time).
- Prepare sauce: In a bowl, mix cream of mushroom soup, milk, onion, mushrooms, garlic powder, pepper, and herbs.
- Assemble: Place chicken in a baking dish. Pour mushroom mixture evenly over the top.
- Bake: Cover with foil and bake 35–45 minutes until chicken is cooked through (internal temp 165°F / 74°C). Remove foil last 10 minutes for a slightly golden top.
- Serve: Spoon extra sauce over chicken, serve with rice, mashed potatoes, or pasta.
Tips
- Extra flavor: Add 1–2 tsp Worcestershire sauce or soy sauce to the mushroom cream mixture.
- Cheesy twist: Sprinkle ¼ cup shredded cheese over top in last 5–10 min of baking.
- Crispier skin: Remove foil for the last 10–15 minutes and broil 1–2 minutes at the end.
If you want, I can give a quick 30-minute version that uses pre-cooked chicken or thighs and still comes out creamy and saucy.
