BAKED CHICKEN LEGS WITH MUSHROOM CREAM
This is the finest of the best in more ways than one. The creamy, mushroom-topped chicken bake is not only delicious, but it’s also really easy to make thanks to the inclusion of onion soup mix, which reduces the amount of ingredients needed.
The chicken chunks are baked in a thick, healthy gravy. There isn’t a lot of preliminary work involved. You may use chicken legs, thighs, or breasts; it’s an incredible meal that you must try right away!!!
LIST OF INGREDIENTS:
Rice that has not been cooked.
Dry onion soup mix, 1 pound
I used 4 lbs. of skinless chicken parts.
A can with a capacity of 6 ounces.
of thinly sliced mushrooms
I used a 10-ounce can of cream of chicken soup.
I used 10 ounces of whole milk.
Step 1 – Preheat the oven to 350 degrees Fahrenheit, as usual, before beginning.
Step 2 – In the bottom of a 913-inch baking dish, pour the uncooked rice. Half of the onion soup mix should be sprinkled evenly over the rice, then stirred in.
Step 3 – Arrange the chicken pieces on top of the rice. Arrange the mushrooms in an equal layer around the chicken.
Step 4 – In a large mixing basin or measuring cup, whisk together the cream of chicken soup and milk until completely blended.
Step 5 – Evenly distribute the sauce over the chicken. Sprinkle the remaining onion soup mix evenly over the top.
Wrap aluminum foil around the pan in step 6. Roast the chicken in a 350°F oven for 1 1/2 hours, or until it is done.