If you’re searching for the ultimate comfort meal with minimal fuss, let me introduce you to my go-to Baked Legs with Cream of Mushroom. Velvety, savory, and bursting with flavor, this dish transforms humble chicken legs and a can of soup into pure weeknight bliss. The crispy-skinned chicken soaks up a creamy, garlicky mushroom sauce as it bakes, creating a dinner that feels both nostalgic and luxurious. It’s a foolproof, family-friendly favorite you’ll crave again and again—trust me, once you make Baked Legs with Cream of Mushroom, you’ll wonder how you ever managed without it.

Baked Legs with Cream of Mushroom Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things straightforward, yet each ingredient packs a punch to create layers of irresistible flavor. Don’t be tempted to skip or swap; every component plays a role in building that creamy, golden finish that defines Baked Legs with Cream of Mushroom.

Chicken legs (bone-in, skin-on): The star of the show! Bone-in, skin-on legs ensure juicy, flavorful meat and a crisp, golden exterior.
Cream of mushroom soup: The magic that brings everything together, giving you a velvety sauce with deep, savory notes.
Milk: Lightens and thins the condensed soup for the perfect pourable sauce that won’t feel too heavy.
Olive oil: Helps you sear the chicken to golden perfection before baking, locking in moisture and flavor.
Garlic powder: Adds a subtle, aromatic kick that lifts the sauce and chicken.
Onion powder: Builds complexity and sweetness into the dish without actual chopping or tears.
Paprika: For color and a hint of gentle warmth in every bite.
Salt and black pepper: Essential for seasoning and bringing all the flavors together—taste and adjust as you like!
Fresh parsley (optional): A sprinkle for bright, herby color and a pop of freshness to balance the creamy sauce.

How to Make Baked Legs with Cream of Mushroom

Step 1: Preheat and Prep

First things first—set your oven to 375°F (190°C) so it’s hot and ready when you are. While it’s preheating, grab the chicken legs and pat them thoroughly dry with paper towels. This isn’t just for neatness; dry skin equals crisp skin after baking. Season both sides generously with salt, pepper, garlic powder, onion powder, and a dusting of paprika. Each sprinkle lays the foundation for flavor in every bite.

Step 2: Sear the Chicken

Bring a skillet to medium-high heat and add the olive oil. When it shimmers, nestle the chicken legs into the pan, skin side down. Sear each side for 3–4 minutes until beautifully golden brown. This quick browning doesn’t cook the legs through but creates a gorgeous crust and deep flavor that really sets Baked Legs with Cream of Mushroom apart from the rest.

Step 3: Mix the Creamy Sauce

While your chicken is getting that luscious brown sear, whisk together the condensed cream of mushroom soup and milk in a bowl. Aim for a smooth, pourable sauce. This creamy mixture will blanket the chicken legs as they bake, infusing every drip and crevice with savory goodness.

Step 4: Combine and Bake

Arrange the seared chicken legs in a baking dish in a single layer, then pour the creamy sauce evenly over the top. Make sure each leg is nestled and coated. Cover the dish snugly with foil—this step is key for keeping the chicken juicy during the first stage of baking. Slide the dish into the oven and bake for 35 minutes, letting all those flavors mingle and infuse deep into the meat.

Step 5: Uncover for That Golden Finish

After 35 minutes, remove the foil and continue to bake for another 15–20 minutes. This final leg in the oven gives the chicken skin time to crisp up and allows the sauce to bubble and thicken. Keep an eye out for that glorious, slightly caramelized top—it’s the telltale sign your Baked Legs with Cream of Mushroom are ready. Finish with a sprinkle of fresh parsley for a little color and a lot of flair.

How to Serve Baked Legs with Cream of Mushroom

Garnishes

A handful of chopped fresh parsley is my favorite finishing touch for these creamy, dream-worthy chicken legs. The green pop looks cheerful atop the sauce and adds just the right hint of freshness. For something bolder, try a sprinkle of finely chopped chives or a light zest of lemon—the brightness perfectly balances the richness of the dish.

Side Dishes

You can’t go wrong serving Baked Legs with Cream of Mushroom over a soft, comfy pillow of mashed potatoes, steamed rice, or buttery egg noodles. Each one soaks up that silky mushroom sauce. Roasted green beans, broccoli, or a crisp side salad round out the meal and add welcome color and crunch.

Creative Ways to Present

If you’re entertaining or just want to switch things up, arrange the chicken legs on a rustic platter, let the sauce cascade over the top, and scatter extra mushrooms you roasted alongside the chicken for an upscale twist. Individual mini-casserole bowls look adorable and make serving extra special. Or, shred the chicken and spoon it (and the sauce) onto thick slices of toasted sourdough for a cozy open-faced sandwich.

Make Ahead and Storage

Storing Leftovers

Have extra Baked Legs with Cream of Mushroom? Lucky you! Simply transfer cooled leftovers to an airtight container and refrigerate up to three days. The flavors deepen overnight, so tomorrow’s lunch might be even better than tonight’s dinner. Be sure to store the sauce along with the chicken so nothing dries out.

Freezing

Baked Legs with Cream of Mushroom is freezer-friendly. Cool completely, then wrap individual portions tightly or seal in a freezer-safe container. The chicken and sauce keep well for up to two months. When you need a quick comfort fix, you’ll have it all ready to go—just thaw overnight in the refrigerator before reheating.

Reheating

For the best results, reheat gently in a covered baking dish at 325°F until warmed through, adding a splash of milk if the sauce looks too thick. A microwave works for solo portions, but cover loosely and heat in short bursts, stirring in between, to prevent the sauce from separating. You want every bite to taste freshly made!

FAQs

Can I use boneless chicken instead?

Yes, you can swap in boneless chicken thighs or breasts if you prefer, though bone-in legs provide maximum flavor and juiciness. Boneless cuts may cook a bit quicker, so start checking for doneness after 30 minutes of baking uncovered.

Is there a way to make this dairy-free?

Absolutely! Look for a dairy-free or plant-based cream of mushroom soup, and substitute your favorite non-dairy milk. The consistency and creamy taste can be just as satisfying.

Can I add extra mushrooms or veggies?

Definitely—sliced fresh mushrooms, onions, or even a handful of spinach can be added before pouring on the sauce. They’ll cook down beautifully, melding with the sauce and making the dish even heartier.

Does this work with other cuts of chicken?

This method is fantastic with thighs or drumsticks as well; just make sure you allow for the proper baking time. Larger or meatier cuts like breasts may need a minute or two longer, but follow the same technique for that irresistible flavor infusion.

How do I know the chicken is fully cooked?

The safest way is to use a meat thermometer—your chicken is ready when the thickest part reaches 165°F (74°C). The sauce will be hot and bubbly, and the skin golden brown. Trust your eyes and your nose—the aroma lets you know it’s done!

Final Thoughts

Baked Legs with Cream of Mushroom isn’t just a recipe; it’s a little slice of homey happiness. With minimal prep and maximum comfort, it’s a dish you’ll turn to on busy nights, Sunday suppers, or anytime you want something soul-warming. I can’t wait for you to try this and make it your own—don’t be surprised if it quickly becomes a cherished favorite in your kitchen as well!

Baked Legs with Cream of Mushroom Recipe

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4.9 from 21 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Baked Legs with Cream of Mushroom recipe is a simple and delicious way to prepare juicy chicken legs with a savory mushroom sauce. With just a few ingredients, you can create a comforting meal that’s perfect for any night of the week.

Ingredients

Scale

Ingredients for Baked Legs:

4 bone-in, skin-on chicken legs
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and black pepper to taste
1 tablespoon chopped fresh parsley (optional)

For the Cream of Mushroom Sauce:

1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Season the Chicken: Pat the chicken legs dry and season with salt, pepper, garlic powder, onion powder, and paprika.
Sear the Chicken: In a skillet, sear the chicken legs in olive oil until golden brown.
Prepare the Sauce: Whisk together the cream of mushroom soup and milk until smooth.
Bake: Place the chicken in a baking dish, pour the sauce over the top, cover with foil, and bake.
Finish Baking: Remove the foil and continue baking until the chicken is cooked through and the sauce is thickened.
Serve: Garnish with parsley before serving.