Imagine bringing to your dinner table a dish that’s rich, effortlessly creamy, and feels like a warm hug after a long day—Baked Legs with Cream of Mushroom checks all those boxes and more! Succulent chicken legs are basked in a savory, herbed mushroom sauce that’s as comforting as it is luxurious. Whether you’re cooking for the family or simply want to treat yourself, this is a classic that wins hearts (and empty plates) every single time. With easy prep and just a handful of pantry staples, Baked Legs with Cream of Mushroom will quickly become one of your go-to staple recipes.
Ingredients You’ll Need
Don’t you just love a recipe with a short ingredient list that somehow delivers boatloads of flavor? Each item here plays an important role—building depth, color, and that irresistible creaminess. Let’s walk through what you’ll need for your Baked Legs with Cream of Mushroom!
- Chicken legs (drumsticks and thighs): The star of the show, offering tender, juicy bites with every forkful.
- Olive oil: Gives the chicken a subtle, fruity richness and keeps the skin beautifully moist.
- Salt: Essential for waking up all the flavors in this soothing comfort dish.
- Black pepper: Adds a little bite and pairs perfectly with savory mushrooms and herbs.
- Garlic powder: Lends gentle, warm depth without overpowering the creamy sauce.
- Onion powder: A simple sprinkle transforms the base into something beautifully aromatic.
- Condensed cream of mushroom soup: The creamy backbone that effortlessly creates luscious sauce—no roux or whisking required!
- Milk: Lightens the soup just enough for perfect sauciness—whole or 2% both work well here.
- Dried thyme or Italian seasoning: Brings herby brightness and ties everything together flavor-wise.
- Sliced mushrooms (optional): For double mushroom delight, fresh slices add wonderful texture and earthy notes.
- Chopped parsley: The finishing touch for a burst of freshness and a pop of color.
How to Make Baked Legs with Cream of Mushroom
Step 1: Prep Your Chicken
Begin by preheating your oven to 375°F (190°C). Pat your chicken legs dry with paper towels—this simple trick ensures you’ll get beautiful browning. Drizzle olive oil over the chicken and gently massage it in for an even coat; this not only helps seasonings stick but also keeps the legs incredibly moist while baking.
Step 2: Season Generously
Grab your salt, black pepper, garlic powder, and onion powder, and sprinkle each side of the chicken legs with care. Don’t be shy—seasoning both sides really delivers flavor all the way through. It’s the kind of step that turns simple baked chicken into something truly memorable.
Step 3: Mix the Creamy Sauce
In a mixing bowl, whisk together the can of condensed cream of mushroom soup, milk, and your tablespoon of dried thyme or Italian seasoning. Stir it up until you have a velvety, pourable sauce with the herbs distributed evenly. It’s creamy, herby, and the best shortcut to big flavor!
Step 4: Assemble and Add Mushrooms
Arrange the chicken legs in a single layer in your favorite baking dish, making sure there’s a little wiggle room for sauce to seep between pieces. Pour that gorgeous mushroom sauce over the chicken, ensuring every piece is nestled and coated. If you’re a mushroom lover, now’s the perfect time to scatter those optional sliced mushrooms across the top for an even earthier bite.
Step 5: Bake and Finish
Cover the baking dish with foil, then slide it into the oven for a cozy 30-minute bake. When the time’s up, carefully remove the foil—get ready for the aroma! Continue baking uncovered for another 25 to 30 minutes, or until the chicken is golden with an irresistibly bubbling sauce and registers 165°F (74°C) inside. Let it rest a few moments before serving so the flavors settle and everything is beautifully tender.
How to Serve Baked Legs with Cream of Mushroom
Garnishes
A sprinkle of chopped fresh parsley right before serving makes all the difference—a bright finishing touch that wakes up the creamy sauce and brings lovely color contrast. If you’re feeling extra, a dash of cracked pepper or even a light parmesan shower goes a long way.
Side Dishes
Baked Legs with Cream of Mushroom practically begs to be served with something that can soak up all that luscious sauce. Fluffy rice, buttery mashed potatoes, or wide egg noodles are fantastic supports for all the creamy goodness. Add a simple green salad or steamed veggies on the side for freshness and balance.
Creative Ways to Present
Try serving each portion in shallow bowls atop a bed of creamy polenta for a modern twist, or plate family-style in your prettiest baking dish with a shower of herbs. A toasted slice of artisan bread is perfect for scooping up every last bit of sauce. For an easy dinner party, arrange the chicken over individual ramekins of mashed potatoes and top with extra sauce.
Make Ahead and Storage
Storing Leftovers
Baked Legs with Cream of Mushroom keeps surprisingly well! Once cooled, transfer leftovers into an airtight container and place in the refrigerator. The flavors actually deepen overnight, and you’ll have a quick, ready-to-heat meal for up to 3 days.
Freezing
For longer storage, this dish freezes beautifully. Simply divide into meal-sized portions in freezer-safe containers, ensuring the chicken is submerged with some sauce for best results. Frozen, it will keep its creamy texture and taste for up to 2 months—just thaw in the fridge overnight.
Reheating
To reheat, gently warm the chicken and sauce in a covered baking dish at 325°F (165°C) until hot throughout. For individual portions, the microwave works well, too—just add a splash of milk to loosen the sauce if needed. Avoid high heat, which can cause the creaminess to separate.
FAQs
Can I use boneless, skinless chicken instead?
Absolutely! While Baked Legs with Cream of Mushroom is especially delicious with whole legs, boneless thighs or breasts work wonderfully—just keep an eye on the cook time as they’ll bake a bit faster and may not need as much time uncovered.
Is there a way to make this recipe gluten-free?
Yes! Simply ensure you use a gluten-free condensed cream of mushroom soup, which is now widely available. Everything else in the recipe is naturally gluten-free, so it’s an easy swap.
What can I use if I don’t have canned cream of mushroom soup?
You can make your own quick version by sautéing chopped mushrooms with a bit of butter and flour, then whisking in broth and milk until thickened. This adds a homemade richness while keeping the spirit of Baked Legs with Cream of Mushroom intact.
How do I know when the chicken legs are fully cooked?
The safest way is to use a meat thermometer. Insert it into the thickest part of the leg without touching the bone; it should read 165°F (74°C). If you don’t have one, make sure the juices run clear and not pink when you cut near the bone.
Can I add vegetables directly to the baking dish?
Definitely! Chopped carrots, potatoes, green beans, or peas can be added around the chicken before baking. They’ll cook in the creamy sauce and soak up all that flavor, making your Baked Legs with Cream of Mushroom a complete one-dish meal.
Final Thoughts
I hope you’re as excited as I am to pull this Baked Legs with Cream of Mushroom out of your oven. It’s classic comfort, wildly easy, and destined to become a regular at your table. Give it a try and watch those smiles (and forks!) appear—this one’s a keeper!
