Baked Chicken Legs With Cream Of Mushroom Soup Recipe

Infused with the flavours of fresh mushrooms and the deep comforting tastes and aroma of dried thyme.

Baked chicken legs with cream of mushroom soup recipe. Boiled 1 cup of rice for 10 minutes drained then poured in the baking dish. I added 1 can of cream of mushroom with roasted garlic soup 1 can of mushrooms 1 cup chicken broth 1 tbs worcestershire sauce 1 pouch of lipton onion soup dip mix sprinkled dried parsley over the top and stirred all this together. Spread long grain rice and wild rice combo on the bottom of the baking dish. Season with the black pepper.

Place the chicken into a 2 quart baking dish. I put black pepper season salt and paprika on chicken and placed them in a glass 11 13 dish that was sprayed with oil. This is what i did. Pour the mixture over the chicken.

Mix can of mushroom soup with 1 2 cup of chicken broth add a tablespoon of minced garlic salt and pepper. Next add chicken stock add chicken legs back add extra salt cover and cook for 25 30 minutes until chicken legs are completely cooked through. Add the soup water and milk. Add rice onion broth and soup and stir until combined.

Stir together over medium heat. In a bowl i mixed a can of cream of mushroom soup can of cream of chicken soup 1 2 3 4 cup of real bacon pieces a can of milk and can of chicken broth. I used 4 large skinless boneless chicken breast that i cut in half. Cream of mushroom soup jasmine rice pepper onion milk sliced mushrooms and 5 more chicken with chanterelle mushrooms cream sauce butter and things white wine avocado oil garlic salt chicken legs thyme chanterelle mushrooms and 3 more.

Pan seared chicken thighs nestled in a thick creamy mushroom sauce. Creamy mushroom sauce baked chicken is sure to be a family favourite. In a large saucepan melt the butter margarine. Add the onion salt and pepper and bring all to a boil.

Preheat oven to 350 and grease a 9 x 13 baking dish with oil. Place the chicken over the rice sprinkle italian breadcrumbs over the mayonnaise chicken. Pour the soup mixture over the chicken. I use the 90 second uncle ben s.

Add the chicken and cook for 10 minutes or until well browned on both sides. Finally remove the chicken from the skillet make the cream sauce by adding heavy cream add the chicken back and your easy chicken legs are ready. Stir the soup mushrooms milk cheese and garlic in a small bowl. For 30 minutes or until the chicken is cooked through.