Baked Chicken Legs served with the Cream of Mushroom Soup is a very appetizing main course dish like Chicken pot pie soup and Portobello Mushroom Chicken that I have had in a while. I tried it for the first time in a restaurant while roaming in the city and then decided to try Baked Chicken Legs with Cream of Mushroom Soup at home later on. As I love to try new recipes, I am sure I am going to love them even if I mess up a little bit. But the process went very smoothly when I made the chicken legs with the mushroom sauce as sizzling chicken and cheese. I served to my guests and everyone adored the heavenly flavor and the appetizing aromatic element in the dish. So I instantly added this recipe to my cookbook to make it again later in life. On my behalf, you must try out Baked Chicken Legs with Cream of Mushroom Soup amazing recipe similar as Slow Cooker Taco Soup you are missing out on an amazing one.
Ingredients for Baked Chicken Legs with Cream of Mushroom Soup
Take two different types of lists to the market while you buy for your next recipe. One list is for the ingredients of baked chicken legs while the other is for the creamy mushroom sauce as Tartar Sauce . Once you have all the ingredients, you can prepare a perfect main course dish.
- For the Chicken Legs
- 1 tablespoon paprika
- ½ a tablespoon of garlic powder
- ½ a tablespoon of Kosher salt
- ½ a tablespoon of black pepper
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 1/2 pounds bone-in chicken pieces
For the Mushroom Sauce
- 1 tablespoon of dried thyme
- 1 cup of grated cheese
- ½ cup Milk
- 1 can of cream of mushroom soup
- 8 ounces freshly chopped mushrooms
- 1 medium-sized chopped onion
- 2 tablespoons of olive oil
For Garnishing
- ½ cup chopped green onion
- Paprika for flavor
Steps to Make the Baked Chicken Legs with Cream of Mushroom Soup
Baked chicken legs and the mushroom sauce are prepared in this recipe by following two different types of steps. First, we prepare the chicken and while the chicken gets baked like to Oliver Apricot Chicken, you can prepare the mushroom sauce. Do not use additional ingredients or it will ruin the authenticity of the sauce.
Heating the Oven
For the starter, you have to preheat the oven and that too at the temperature of 425 degrees. Bring a baking dish and prepare it by greasing it. Other than the baking pan, you will require a cooking skillet in this entire process.
Preparing the Chicken
Then you have to prepare the chicken for the recipe. For this purpose prepare a dry seasoning mix by sifting the flour with salt and pepper in a zip-lock bag. Bring the garlic powder and add it to the mixing bowl along with the paprika.
Add two to three pieces of the chicken in the bag at one time and shake well to coat the chicken properly. Repeat the process to coat all the leftover chicken like chicken Francoise stew.
Assembling the Baking Dish and Baking
Bring the baking dish and lubricate it with the melted butter. Spread the flour-coated chicken pieces in the prepared baking dish. Put the assembled baking dish in the oven and start baking. Continue to bake the chicken for 15-20 minutes on each side for the perfect crisp in the chicken.
Bake again after flipping the chicken on the other side.
Making the Mushroom Sauce
After putting the chicken in the oven, start preparing for the mushroom sauce in the meantime. Put the cooking skillet on the stovetop and pour oil in it. Heat the oil at medium heat and then add the chopped onions. Add mushrooms along with thyme. Stir fry these ingredients together in the skillet for 8-10 minutes.
Bring the mushroom soup and pour it into the skillet along with the milk. Stir well to combine the ingredients. Add the grated cheese to the skillet and stir again. Add the seasonings according to the requirement.
Serving the Dish
Once the chicken is baked, assemble it in the serving dish with Paula Deen Corn Salad . Bring the mushroom sauce and pour it over the chicken. Garnish the dish with the green onions and paprika. Bake again for 8-10 minutes and serve while hot.
Read more about Trader Joe’s Beetroot Juice , Fish Jun recipe , Spinach Artichoke dip without Mayo
FAQS
How to keep the chicken legs more crispy in the oven?
You can coat the chicken with a double layer of flour for extra crispy in the chicken. Moreover, other than flour, people usually use bread crumbs for this purpose. Bread crumbs give the perfect crunchy texture to your chicken. Choose any of these ingredients to get crisp in the chicken.
What to do if the mushroom sauce is too runny?
If your mushroom sauce gets too runny, then you can prepare a cornstarch slurry as a thickening agent for the sauce. add water to cornstarch in a small container and mix it well. Pour the slurry into the sauce and it will get thickened eventually. Moreover, you can reduce the quantity of milk or increase the quantity of cream to keep it thick.
Baked Chicken Legs with Cream of Mushroom Soup
Ingredients
For the Chicken Legs
- 1 tablespoon paprika
- ½ a tablespoon of garlic powder
- ½ a tablespoon of Kosher salt
- ½ a tablespoon of black pepper
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 1/2 pounds bone-in chicken pieces
For the Mushroom Sauce
- 1 tablespoon of dried thyme
- 1 cup of grated cheese
- ½ cup Milk
- 1 can of cream of mushroom soup
- 8 ounces freshly chopped mushrooms
- 1 medium-sized chopped onion
- 2 tablespoons of olive oil
For Garnishing
- ½ cup chopped green onion
- Paprika for flavor
Instructions
Steps to Make the Baked Chicken Legs with Cream of Mushroom Soup
- Baked chicken legs and the mushroom sauce are prepared in this recipe by following two different types of steps. First, we prepare the chicken and while the chicken gets baked, you can prepare the mushroom sauce. Do not use additional ingredients or it will ruin the authenticity of the sauce.
Heating the Oven
- For the starter, you have to preheat the oven and that too at the temperature of 425 degrees. Bring a baking dish and prepare it by greasing it. Other than the baking pan, you will require a cooking skillet in this entire process.
Preparing the Chicken
- Then you have to prepare the chicken for the recipe. For this purpose prepare a dry seasoning mix by sifting the flour with salt and pepper in a zip-lock bag. Bring the garlic powder and add it to the mixing bowl along with the paprika.
- Add two to three pieces of the chicken in the bag at one time and shake well to coat the chicken properly. Repeat the process to coat all the leftover chicken.
Assembling the Baking Dish and Baking
- Bring the baking dish and lubricate it with the melted butter. Spread the flour-coated chicken pieces in the prepared baking dish. Put the assembled baking dish in the oven and start baking. Continue to bake the chicken for 15-20 minutes on each side for the perfect crisp in the chicken.
- Bake again after flipping the chicken on the other side.
Making the Mushroom Sauce
- After putting the chicken in the oven, start preparing for the mushroom sauce in the meantime. Put the cooking skillet on the stovetop and pour oil in it. Heat the oil at medium heat and then add the chopped onions. Add mushrooms along with thyme. Stir fry these ingredients together in the skillet for 8-10 minutes.
- Bring the mushroom soup and pour it into the skillet along with the milk. Stir well to combine the ingredients. Add the grated cheese to the skillet and stir again. Add the seasonings according to the requirement.
Serving the Dish
- Once the chicken is baked, assemble it in the serving dish. Bring the mushroom sauce and pour it over the chicken. Garnish the dish with the green onions and paprika. Bake again for 8-10 minutes and serve while hot.