My husbands exact words after his first bite, “Oh my god, Betty, this is fantastic! I’m actually hoping the kids don’t like theirs now
Ingredients:
4 chicken legs
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
1 teaspoon paprika
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the oven to 375°F (190°C).
In a bowl, mix together the cream of mushroom soup and milk. Set aside.
Season the chicken legs with salt, pepper, and paprika.
Heat olive oil in a skillet over medium heat. Add the chicken legs and sear until browned on all sides.
Remove the chicken and sauté the onion and garlic in the same skillet until soft.
Place the chicken legs in a baking dish. Pour the sautéed onions and garlic over the chicken.
Pour the cream of mushroom mixture over the chicken.
Cover the baking dish with foil and bake for 45 minutes.
Uncover and bake for an additional 15 minutes or until the chicken is fully cooked.
Garnish with fresh parsley before serving.
