Baked Chicken Legs And Rice With Cream Of Mushroom Soup
If you are looking for a delicious and easy-to-make meal, then you should try baked chicken legs and rice with cream of mushroom soup. This recipe is perfect for those who want a hearty and flavorful dinner without spending hours in the kitchen. Plus, it's a great way to use up any leftover chicken legs you may have in the fridge. Here's how to make it:
Ingredients:
- 6-8 chicken legs
- 1 cup of uncooked rice
- 1 can of cream of mushroom soup
- 1 cup of water
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
Instructions:
- Preheat your oven to 375°F.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken legs and cook until browned on all sides, about 5 minutes per side.
- Remove the chicken legs from the skillet and set them aside on a plate.
- Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes, stirring occasionally.
- Add the uncooked rice to the skillet and stir to combine with the onion and garlic. Cook for 2-3 minutes, stirring occasionally.
- Add the can of cream of mushroom soup, 1 cup of water, paprika, dried thyme, salt, and pepper to the skillet. Stir to combine.
- Place the chicken legs on top of the rice mixture in the skillet.
- Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the rice is tender.
- Remove the skillet from the oven and let it sit for 5-10 minutes before serving.
That's it! Your baked chicken legs and rice with cream of mushroom soup is ready to serve. You can garnish it with fresh herbs or chopped parsley for added flavor and presentation.
Variations:
This recipe is very versatile and can be customized to your liking. Here are some variations you can try:
- Use chicken thighs instead of legs for a different flavor and texture.
- Substitute the cream of mushroom soup with cream of chicken or cream of celery soup.
- Add vegetables like carrots, green beans, or peas to the rice mixture for a complete meal.
- Experiment with different herbs and spices like rosemary, oregano, or cumin for a different flavor profile.
Conclusion:
Baked chicken legs and rice with cream of mushroom soup is a delicious and easy-to-make meal that is perfect for any occasion. It's a great way to use up leftover chicken legs and can be customized to your liking with different herbs, spices, and vegetables. Plus, it's a one-pot meal that saves time and makes cleanup a breeze. So why not give it a try tonight?