Wed. Apr 24th, 2024

When it comes to delicious dishes, there is one that I could make time and again and not get any complaints. It is the Chicken legs with Cream of Mushroom Sauce.


Half a Cup.Of uncooked rice.

A Pkg.Of dry onion soup mix.

skinless chicken pieces, I used 4 Lbs.

A 6-ounces can.Of sliced mushrooms.

Cream of chicken soup, I used a 10-ounces can.

Whole milk, I used 10-oz.




As always, to start, the oven should be preheated at 350 degrees Fahrenheit.

Secondly, place the uncooked rice in the bottom of a 9×13-inch baking dish. Sprinkle half of the onion soup mix evenly over the rice, then stir it in.

On top of the rice, place the chicken pieces. Distribute the mushrooms around the chicken in an even layer.
Using a whisk, combine the cream of chicken soup and milk in a large mixing basin or measuring cup until well combined.
Pour the sauce over the chicken in an equal layer. Using the leftover onion soup mix, sprinkle it all over the top.

Wrap aluminum foil around the pan. In a 350-degree F oven, roast the chicken for 1 1/2 hours, just until it is done.


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