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Categories:Viewed: 42 - Published at: 4 years ago
Ingredients
- 1 (10 3/4 oz.) can condensed creamy chicken mushroom soup
- 4 chicken legs (2 1/2 lb.), skinned
- 1 Tbsp. fresh thyme or 1 1/2 tsp. dried
- 2 lb. sweet potatoes, peeled and cut in 2-inch chunks (6 c.)
- 3 c. frozen green peas
Method
- Heat oven to 350°.
- Spread undiluted soup over bottom of a 4 to 5-quart Dutch oven.
- Add chicken and turn to coat.
- Sprinkle with thyme. Add sweet potato chunks. Cover and bake 50 minutes. Add peas. Cover and bake 10 minutes longer or until chicken is no longer pink near the bone and vegetables are tender. Serves 4.
