Baked Legs with Cream of Mushroom

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Golden, roasted chicken legs bathed in a rich, velvety cream of mushroom sauce—this dish is pure comfort in every bite. The crisp, caramelized skin gives way to juicy, tender meat, while the earthy flavor of mushrooms adds a rustic touch that elevates the entire plate. Whether you’re planning a cozy dinner at home or looking for a no-fuss recipe that feels indulgent, Baked Legs with Cream of Mushroom delivers both ease and elegance.

This recipe wraps everything you love about home-cooked meals into one dish: minimal ingredients, rich flavor, and a hearty finish that warms you from the inside out. Serve it over buttery mashed potatoes, steamed rice, or even rustic bread to soak up every last bit of that creamy, savory sauce. Trust me, this one will quickly become a go-to favorite.

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Ingredients for Baked Legs with Cream of Mushroom

• 6 chicken legs (drumsticks or whole leg quarters)
• 1 tablespoon olive oil or butter
• Salt and freshly ground black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme (or fresh if preferred)
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup sour cream (optional for extra richness)
• 1/2 cup milk or chicken broth (for thinning the sauce)
• 1 cup sliced fresh mushrooms (button or cremini)
• Fresh chopped parsley, for garnish

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Step 1: Prep the Chicken

Preheat your oven to 375°F (190°C). Pat the chicken legs dry using paper towels—this helps the skin crisp up beautifully. Season them generously on all sides with salt, pepper, garlic powder, onion powder, and thyme.

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Step 2: Brown the Chicken

In a large skillet, heat olive oil (or butter) over medium-high heat. Sear the chicken legs for about 3–4 minutes per side until they develop a nice golden-brown crust. You don’t need to cook them through—just give them color and flavor. Transfer them to a baking dish.

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Step 3: Make the Creamy Mushroom Sauce

Using the same skillet (no need to clean it—those brown bits add flavor!), add the sliced mushrooms. Sauté for 3–5 minutes until softened and slightly golden. Lower the heat and stir in the cream of mushroom soup, sour cream (if using), and milk or broth. Stir until smooth and heated through.

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Step 4: Combine and Bake

Pour the mushroom sauce over the browned chicken legs in the baking dish, making sure they’re mostly covered. Cover the dish with foil and bake for 35 minutes. Then, remove the foil and continue baking uncovered for another 15–20 minutes, or until the chicken is fully cooked and the skin is golden and slightly crisp.

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Step 5: Garnish and Serve

Once out of the oven, let the dish rest for about 5 minutes. Sprinkle freshly chopped parsley on top before serving. Pair with mashed potatoes, egg noodles, or crusty bread to soak up the creamy mushroom goodness.

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Storage Instructions

Leftovers of Baked Legs with Cream of Mushroom store beautifully, making it a great make-ahead or meal-prep option.

• Refrigerator: Place any leftovers in an airtight container and store in the fridge for up to 4 days.
• Freezer: For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Allow to cool completely before freezing.
• Reheating: Reheat in a covered dish in the oven at 325°F (165°C) until warmed through, or microwave in 1-minute intervals. Add a splash of milk or broth if the sauce thickens too much after refrigeration.

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Estimated Nutrition (per serving, based on 6 servings)

• Calories: 390
• Protein: 27g
• Fat: 28g
• Carbohydrates: 8g
• Fiber: 1g
• Sugar: 2g
• Sodium: 620mg

Nutritional values are approximate and can vary depending on specific brands and portion sizes.

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Frequently Asked Questions

1. Can I use boneless chicken instead of legs?

Absolutely! Boneless thighs or breasts also work well. Just adjust the cooking time since boneless cuts usually cook faster.

2. What’s a good substitute for cream of mushroom soup?

You can make your own using a mix of butter, flour, broth, and sautéed mushrooms. Or use cream of chicken as an alternative for a slightly different flavor.

3. Can I make this dish ahead of time?

Yes, you can prepare and assemble everything a day in advance. Just store it in the fridge and bake when ready.

4. Is this dish gluten-free?

It can be! Just use a gluten-free cream of mushroom soup and ensure all other ingredients are certified gluten-free.

5. What sides go best with this dish?

Mashed potatoes, rice, egg noodles, or crusty bread are perfect for soaking up the creamy sauce.

6. Can I add vegetables to this dish?

Definitely. Spinach, green beans, or even peas can be added to the sauce or served on the side.

7. How do I know when the chicken is fully cooked?

Use a meat thermometer—internal temperature should reach 165°F (74°C) at the thickest part of the leg.

8. What type of mushrooms should I use?

Cremini, white button, or even baby bella mushrooms are great. Use what you have or prefer—the flavor will be delicious regardless.

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