Baked Chicken Legs with Cream of Mushroom Soup: A Comforting Family Meal
Baked Chicken Legs with Cream of Mushroom Soup is a simple yet delicious dish that’s perfect for busy weeknights or special family dinners. This easy recipe combines tender, juicy chicken legs with a creamy mushroom sauce that adds rich flavor and texture. With just a handful of ingredients, you can create a comforting meal that’s sure to please everyone at the table. Let’s dive into how you can make this savory dish in under an hour!
Why You’ll Love This Recipe
When it comes to family meals, you want something that’s easy to prepare, flavorful, and satisfying. Baked Chicken Legs with Cream of Mushroom Soup checks all of those boxes. Here’s why this recipe should be on your dinner menu:
Quick and Easy to Make
With just a few simple ingredients and minimal prep time, you can have this dish ready in under an hour. The oven does most of the work, giving you time to prepare your favorite side dishes.
Flavorful and Creamy
The combination of garlic, onion, paprika, and cream of mushroom soup creates a rich and flavorful sauce that complements the chicken perfectly. The result is a juicy, tender chicken leg with a luscious, creamy coating.
Versatile
This dish pairs well with a wide range of sides like mashed potatoes, rice, steamed vegetables, or even a fresh salad. It’s an adaptable recipe that you can make to suit any meal occasion.
Comfort Food
Nothing beats the comfort of baked chicken with a creamy mushroom sauce. It’s a classic combination that will make everyone feel at home.
Ingredients for Baked Chicken Legs with Cream of Mushroom Soup
To make this delicious baked chicken dish, you’ll need the following ingredients:
- 6 chicken drumsticks or thighs – Bone-in chicken legs work best for this recipe as they stay juicy and tender while baking.
- 1 can (10.5 oz) cream of mushroom soup – This is the base for the creamy sauce that covers the chicken.
- ½ cup milk – Helps thin out the cream of mushroom soup and create a smooth sauce.
- 1 tsp garlic powder – Adds a fragrant, savory flavor to the chicken.
- 1 tsp onion powder – Enhances the overall flavor profile with a slight sweetness.
- 1 tsp paprika – This gives a subtle smokiness and beautiful color to the chicken.
- Salt and pepper to taste – Essential for seasoning the chicken and sauce.
- 1 tbsp olive oil – Used for greasing the baking dish and adding extra flavor to the chicken.
- Fresh parsley for garnish (optional) – A sprinkle of fresh parsley adds a burst of color and a touch of freshness to the finished dish.
Step-by-Step Instructions for Baked Chicken Legs with Cream of Mushroom Soup
Follow these easy steps to make Baked Chicken Legs with Cream of Mushroom Soup:
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This will ensure that your chicken cooks at the right temperature and comes out perfectly golden brown and tender. While the oven is heating up, prepare your baking dish by lightly greasing it with olive oil or cooking spray. This prevents the chicken from sticking and helps it brown nicely.
Step 2: Season the Chicken
Pat the chicken legs dry with paper towels to remove any excess moisture. This helps the seasoning stick to the meat and ensures a crispier finish when baking.
Next, rub the chicken legs with olive oil. This helps the seasonings adhere and adds richness to the chicken. Then, season the chicken generously with garlic powder, onion powder, paprika, salt, and pepper. Don’t be afraid to use enough seasoning to give the chicken great flavor, as the sauce will also absorb some of these spices.
Step 3: Prepare the Mushroom Sauce
In a small bowl, combine cream of mushroom soup and milk. Stir the mixture until it’s smooth and well-combined. The milk thins the soup out, making it easier to pour over the chicken and allowing it to form a creamy sauce while baking.
Step 4: Assemble the Dish
Place the seasoned chicken legs in your prepared baking dish. Make sure the chicken is arranged in a single layer for even cooking. Pour the prepared mushroom sauce over the chicken, ensuring that the chicken is evenly coated. The sauce will create a rich, creamy base that infuses the chicken with flavor while it bakes.
Step 5: Bake the Chicken
Cover the baking dish with foil to keep the chicken moist while it bakes. Place the dish in the preheated oven and bake for 25 minutes.
After 25 minutes, remove the foil to allow the chicken to brown and crisp up. Continue baking for an additional 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). The chicken should be golden brown, and the sauce will have thickened into a creamy, flavorful coating.
Step 6: Garnish and Serve
Once the chicken is fully cooked, remove it from the oven and let it rest for a few minutes. Garnish with fresh parsley for a touch of color and freshness.
Serve your Baked Chicken Legs with Cream of Mushroom Soup warm, with your favorite side dishes like rice, mashed potatoes, or steamed vegetables. This dish is the perfect comfort food that will surely please your family and friends.
Tips for Making the Perfect Baked Chicken Legs with Cream of Mushroom Soup
Use Bone-In Chicken for Best Results
Bone-in chicken legs (drumsticks or thighs) are ideal for this recipe. The bones help keep the meat juicy during baking, and the skin gets crispy, adding extra flavor.
Customize the Sauce
Feel free to tweak the mushroom sauce to your liking. If you prefer a stronger mushroom flavor, add fresh mushrooms to the sauce. Alternatively, you can use cream of chicken soup for a different base.
Don’t Skip the Seasoning
The seasonings—garlic powder, onion powder, paprika, salt, and pepper—are essential for bringing out the best flavors in the chicken. Don’t be afraid to use generous amounts to ensure a flavorful dish.
Serve with a Side Salad
For a lighter meal, pair the chicken with a fresh green salad. The crispness of the salad balances the creamy richness of the chicken.
Reheat Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes to maintain the crispy skin.
FAQ About Baked Chicken Legs with Cream of Mushroom Soup
Q: Can I use boneless chicken legs or chicken breasts instead?
A: While bone-in chicken legs are recommended for their juiciness, you can use boneless chicken thighs or chicken breasts. Just be sure to adjust the cooking time, as boneless chicken will cook faster.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can make this dish in a slow cooker. To do so, season the chicken as directed and place it in the slow cooker with the mushroom soup mixture. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
Q: Can I use a different type of soup?
A: Absolutely! While cream of mushroom soup is traditional, you can experiment with cream of chicken soup, cream of celery soup, or even a homemade creamy sauce for a twist on the classic recipe.
Q: Can I add vegetables to the dish?
A: Yes! You can add vegetables like carrots, potatoes, or mushrooms to the baking dish along with the chicken. Just make sure they are cut into uniform sizes to ensure even cooking.
Q: How do I store leftovers?
A: Store leftover baked chicken legs with cream of mushroom soup in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Q: Can I freeze this dish?
A: Yes, you can freeze the cooked chicken and sauce. Allow the dish to cool completely, then store it in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through.
Baked Chicken Legs with Cream of Mushroom Soup is the perfect dish for anyone looking for a comforting, flavorful meal. With simple ingredients and easy steps, you can create a satisfying dinner that your family will love. Whether you serve it with mashed potatoes, rice, or vegetables, this recipe is sure to become a staple in your kitchen!