Foodle / Recipes / Baked Chicken with Cream of Chicken Soup

Baked Chicken with Cream of Chicken Soup

7 ingredients · 12 steps · from Mama Ray Ray In The Kitchen

Baked Chicken with Cream of Chicken Soup

Ingredients

  • as needed Chicken legs (or thighs/wings)
  • to taste Salt and pepper
  • approx. 1 tsp Paprika
  • approx. 1 tsp Onion powder
  • approx. 1 tsp Garlic powder
  • 2 cans (or 1 can) Cream of chicken soup
  • as desired Vegetables
Watch the original video

Steps

  1. Wash the chicken legs in vinegar and lemon juice.
  2. In a bowl, season the chicken with salt, pepper, paprika, onion powder, and garlic powder. Toss to coat.
  3. Preheat your oven to 375°F.
  4. Prepare a glass dish or baking pan by oiling or spraying it down.
  5. Place the seasoned chicken legs in the prepared baking dish.
  6. Pour the cream of chicken soup over the chicken, ensuring all pieces are covered. (Use two cans for more chicken; one can is sufficient.)
  7. Cover the dish and bake for 2 hours.
  8. After 2 hours, uncover the dish and let it cook for another 10-15 minutes uncovered.
  9. Add vegetables to the baking dish.
  10. Wrap the dish in aluminum foil.
  11. Return the covered dish to the oven for approximately 30-40 minutes (or until desired crust is achieved).
  12. Remove from the oven and serve with rice or green beans.

Recipe extracted by Foodle from “Easy Baked Chicken Legs | Cream Of Chicken Soup Mama Ray Ray In The Kitchen” by Mama Ray Ray In The Kitchen. Quantities follow the video and may be approximate — watch the original for technique.