8 chicken legs
Salt and pepper to taste
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 can (10.5 ounces) cream of mushroom soup
1/2 cup chicken broth
1/2 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon dried rosemary

Preheat your oven to 375°F (190°C).
Season the chicken legs with salt and pepper on both sides.
In a large oven-safe skillet or a roasting pan, heat the olive oil over medium-high heat. Add the chicken legs and cook until browned on all sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
Stir in the cream of mushroom soup, chicken broth, heavy cream, dried thyme, and dried rosemary. Season with additional salt and pepper if desired. Mix well to combine all the ingredients.
Return the chicken legs to the skillet, coating them with the mushroom sauce.
Place the skillet or roasting pan in the preheated oven and bake for about 45-50 minutes or until the chicken legs are cooked through and reach an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let it rest for a few minutes before serving.
Serve the baked chicken legs with the creamy mushroom sauce spooned over the top.
You can garnish with fresh herbs, such as parsley, if desired.
Enjoy your delicious baked legs with cream of mushroom!

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