Ingredients
- 6 chicken legs (drumsticks)
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk or heavy cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter (optional)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Chicken: Pat the chicken legs dry with paper towels. Season them with salt, pepper, and paprika.
- Brown the Chicken (Optional): Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the chicken legs for about 3–4 minutes per side until lightly browned. Remove and set aside.
- Make Sauce: In the same skillet, add chopped onion and garlic. Sauté for 2–3 minutes until fragrant. Stir in the cream of mushroom soup and milk, mixing well to combine. Bring to a gentle simmer.
- Combine & Bake: Return the chicken legs to the skillet, spoon some sauce over them, and cover with a lid or foil. Transfer to the oven and bake for 35–45 minutes, or until the chicken is cooked through (internal temp 165°F / 74°C).
- Serve: Garnish with fresh parsley and serve hot over rice, mashed potatoes, or egg noodles.
If you’d like, I can help adjust this for slow cooker, stovetop-only, or add extra flavor ideas — just let me know!