If you’re looking for a comfort food classic that dazzles with flavor yet couldn’t be easier to make, Baked Legs with Cream of Mushroom deserves a spot in your weekly lineup. This dish combines juicy, golden-brown chicken legs smothered in a rich, velvety sauce with just the right amount of tang from sour cream. With only a handful of everyday ingredients and minimal prep work, it’s ideal for busy nights yet impressive enough for guests. Get ready to fall in love with family-style comfort and effortless elegance in every bite!

Baked Legs with Cream of Mushroom Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how the simplest ingredients come together to create Baked Legs with Cream of Mushroom. Each component has its own special part to play—some add creaminess, others layer in aromatics or color—so don’t skip any of these essentials!

6 chicken legs (drumsticks): The star of the show; drumsticks give you juicy, tender meat with great flavor.
1 can (10.5 ounces) cream of mushroom soup: This forms the luscious, savory base of the sauce and keeps the chicken ultra-moist.
1/2 cup sour cream: Adds tangy creaminess that lightens the soup and makes the sauce extra silky.
1/4 cup milk: Thins the sauce just enough to coat the chicken beautifully while baking.
1 tablespoon olive oil: Key for getting a gorgeous golden sear on the legs before they hit the oven.
1/2 teaspoon garlic powder: Brings bold savory notes right into the meat.
1/2 teaspoon onion powder: Layers in gentle sweetness and depth to complement the mushroom.
1/2 teaspoon salt: Essential for seasoning both chicken and sauce perfectly.
1/4 teaspoon black pepper: Adds a gentle heat and rounds out the flavors.
1/4 teaspoon paprika: Provides color and a subtle smokiness that ties the dish together.
Chopped fresh parsley for garnish (optional): A sprinkle of parsley gives a burst of fresh color and flavor before serving.

How to Make Baked Legs with Cream of Mushroom

Step 1: Prep and Season the Chicken

Start by preheating your oven to 375°F. While it heats, pat each chicken leg dry with paper towels for the crispiest golden finish. In a small bowl, mix together the garlic powder, onion powder, salt, pepper, and paprika, then generously season the chicken legs on all sides. This simple spice rub amps up the flavor and ensures every bite is irresistible.

Step 2: Sear the Chicken

Heat the olive oil in a large skillet over medium-high. Once hot, add the seasoned drumsticks and sear them on all sides until beautifully golden brown, about 5 to 7 minutes total. Don’t rush this step—the golden crust develops even more flavor for your Baked Legs with Cream of Mushroom and helps lock in all those marvelous juices.

Step 3: Make the Mushroom Sauce

While the chicken sears, whisk together the cream of mushroom soup, sour cream, and milk in a bowl until creamy and smooth. This simple blend creates the signature sauce that makes this dish so comforting. It’s thick enough to cling to every leg yet rich and pourable.

Step 4: Assemble and Bake

Arrange the golden chicken legs in a 9×13-inch baking dish, then pour the mushroom sauce over the top, making sure every piece gets blanket coverage. Cover the dish with foil and bake for 40 minutes, letting all those flavors meld together. For a finishing touch, remove the foil and bake another 15 to 20 minutes until the chicken reads 165°F on a thermometer and the sauce is wonderfully bubbly.

Step 5: Garnish and Serve

Once out of the oven, sprinkle the dish with freshly chopped parsley for a lively burst of green. Serve the Baked Legs with Cream of Mushroom piping hot, spooning extra sauce over each serving so everyone gets their fair share of creamy goodness!

How to Serve Baked Legs with Cream of Mushroom

Garnishes

A generous sprinkle of fresh parsley is classic, adding color and a hint of freshness. For an extra flourish, try a dusting of smoked paprika or a few shavings of Parmesan cheese—both work beautifully with the creamy mushroom sauce.

Side Dishes

Baked Legs with Cream of Mushroom cry out for something to soak up that delicious sauce! Fluffy rice, buttery mashed potatoes, or pillowy egg noodles are all fantastic options. Round out your meal with a simple green salad or some steamed veggies for balance.

Creative Ways to Present

Dress things up for a special occasion by arranging the legs on a handsome platter with a drizzle of sauce and a handful of fresh herbs. For a family meal, keep it rustic and serve straight from the baking dish at the table—nobody can resist digging in when that aroma fills the room!

Make Ahead and Storage

Storing Leftovers

Leftover Baked Legs with Cream of Mushroom keep beautifully in the fridge. Store the chicken and sauce together in an airtight container for up to 3 days. The flavors actually deepen after a night’s rest, making the next meal even more satisfying.

Freezing

Looking to plan ahead? You can freeze this dish! Let it cool completely, then wrap tightly or seal in a freezer-safe container. Freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, place the chicken and sauce in a baking dish and warm, covered, at 325°F until heated through—usually about 20 to 25 minutes. For a speedier option, microwave individual portions on medium power until just hot, stirring the sauce halfway.

FAQs

Can I use boneless chicken pieces for Baked Legs with Cream of Mushroom?

Absolutely! While bone-in drumsticks provide extra moisture and flavor, boneless thighs or breasts will also work. Just keep an eye on cooking time since smaller cuts may cook faster—aim for an internal temperature of 165°F.

Is it necessary to sear the chicken before baking?

While not strictly required, searing the legs adds a golden color and richer flavor to your Baked Legs with Cream of Mushroom. Searing also helps lock in juices, so your chicken stays extra moist.

What can I use instead of cream of mushroom soup?

If you prefer homemade or want a different flavor, substitute with homemade mushroom sauce or even cream of chicken soup. Just make sure the consistency is similar to canned soup so it coats the chicken well.

Does this recipe work with other chicken cuts?

Definitely! Chicken thighs (bone-in or boneless) are a great substitute for drumsticks. Even bone-in breasts can work, though you might need to adjust the baking time slightly.

Can I make Baked Legs with Cream of Mushroom gluten-free?

Yes, simply use a gluten-free cream of mushroom soup to make this dish entirely gluten-free. Most other ingredients are naturally free of gluten, so this adaptation is easy!

Final Thoughts

I hope you’ll make Baked Legs with Cream of Mushroom part of your kitchen traditions—it’s one of those recipes that delivers maximum comfort with minimal effort. Gather your loved ones, share this cozy meal, and don’t be surprised if it becomes a regular request!

Baked Legs with Cream of Mushroom Recipe

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4.9 from 26 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy tender and flavorful Baked Chicken Legs with a luscious Cream of Mushroom sauce that’s easy to make and perfect for a comforting meal.

Ingredients

Scale

Chicken Legs:

6 chicken legs (drumsticks)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Cream of Mushroom Sauce:

1 can (10.5 ounces) cream of mushroom soup
1/2 cup sour cream
1/4 cup milk

Other:

1 tablespoon olive oil
Chopped fresh parsley for garnish (optional)

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Instructions

Preheat Oven: Preheat oven to 375°F.
Season Chicken: Pat chicken legs dry and season with garlic powder, onion powder, salt, pepper, and paprika.
Sear Chicken: Sear seasoned chicken legs in olive oil until golden brown.
Prepare Sauce: Whisk together cream of mushroom soup, sour cream, and milk until smooth.
Assemble: Place chicken legs in a baking dish, pour mushroom mixture over the top.
Bake: Cover with foil and bake for 40 minutes, then uncover and bake for an additional 15–20 minutes until done.
Serve: Garnish with parsley and serve hot.