Baked Chicken Legs with Cream of Mushroom – Page 2

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Chicken Legs: Season the chicken legs with garlic powder, onion powder, salt, and pepper. Place them in a single layer in a baking dish.
Make the Mushroom Sauce: In a mixing bowl, whisk together the cream of mushroom soup, chicken broth, and milk until smooth.
Pour Sauce Over Chicken: Pour the mushroom sauce over the chicken legs, covering them evenly.
Bake the Chicken: Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and tender.
Optional Step: If you prefer crispy chicken skin, remove the foil during the last 10-15 minutes of baking and continue baking uncovered until the skin is golden brown and crispy.
Serve: Remove the baking dish from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley, if desired, and serve hot.

Tips for Success

Use Skin-On Chicken Legs: Chicken legs with the skin on will yield juicier and more flavorful results.
Adjust Seasonings: Feel free to adjust the seasonings according to your taste preferences. You can add more garlic powder, onion powder, salt, or pepper for extra flavor.
Customize the Sauce: Get creative with the mushroom sauce by adding additional herbs or spices such as thyme, rosemary, or paprika.

Serving Suggestions

Serve Baked Chicken Legs with Cream of Mushroom over cooked rice, mashed potatoes, or egg noodles for a hearty meal.
Pair it with your favorite steamed vegetables or a side salad for a well-rounded dinner.

Health Considerations

While Baked Chicken Legs with Cream of Mushroom is a delicious and satisfying dish, it’s important to enjoy it in moderation as part of a balanced diet. Opt for low-sodium chicken broth and cream of mushroom soup to reduce the sodium content, and consider using low-fat milk for a lighter sauce.

Variations and Customization

Add Vegetables: Boost the nutritional content of the dish by adding diced carrots, celery, or mushrooms to the baking dish along with the chicken legs.
Use Different Cream Soup: Experiment with different cream soups such as cream of chicken or cream of celery for variation in flavor.
Try Different Proteins: Substitute chicken legs with chicken thighs, drumsticks, or bone-in chicken breasts if desired.

Conclusion

Baked Chicken Legs with Cream of Mushroom is a simple yet flavorful dish that’s sure to become a staple in your dinner rotation. With its tender chicken legs and creamy mushroom sauce, it’s a comforting meal that’s perfect for any occasion. Whether you’re cooking for your family or hosting a dinner party, this easy-to-make dish is sure to impress. So grab your ingredients and give it a try tonight!

Frequently Asked Questions

Can I use boneless, skinless chicken thighs instead of chicken legs? Yes, boneless, skinless chicken thighs can be used as a substitute for chicken legs in this recipe. Adjust the cooking time as needed, as boneless chicken thighs may cook faster than chicken legs.
Can I make this dish ahead of time? Yes, you can assemble the dish ahead of time and refrigerate it until ready to bake. Simply cover the baking dish tightly with aluminum foil and refrigerate for up to 24 hours before baking as directed.
Can I freeze leftovers? Yes, leftovers can be stored in an airtight container in the freezer for up to 3 months. To reheat, thaw the dish overnight in the refrigerator and reheat in the oven or microwave until warmed through.
What can I serve with Baked Chicken Legs with Cream of Mushroom? This dish pairs well with a variety of side dishes such as mashed potatoes, steamed vegetables, or a crisp green salad.
Can I use homemade mushroom sauce instead of cream of mushroom soup? Yes, you can use homemade mushroom sauce instead of cream of mushroom soup. Simply sauté sliced mushrooms in butter until tender, then stir in flour and chicken broth to create a creamy sauce. Adjust the seasoning as needed before pouring it over the chicken legs.

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