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Ingredients
- 1 can (10 3/4 ounce) condensed creamy chicken mushroom soup
- 4 chicken legs (about 2 1/2 lbs.) skin removed
- 1 1/2 teaspoon dry thyme leaves
- 2 lbs. sweet potatoes, peeled and cut in 2-inch chunks
- 3 c. frzn green peas
Directions
- 1. Heat oven to 350 degrees.2. Spread undiluted soup over bottom of a 4-5 qt Dutch oven. Add in chicken and turn to coat. Sprinkle with thyme. Add in sweet potatoes in chunks. Cover and bake 50 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 6 servings | |
| Calories 293 | |
| Calories from Fat 90 | 31% |
| Total Fat 10.01g | 13% |
| Saturated Fat 2.73g | 11% |
| Trans Fat 0.05g | |
| Cholesterol 45mg | 15% |
| Sodium 507mg | 21% |
| Potassium 633mg | 18% |
| Total Carbs 35.05g | 9% |
| Dietary Fiber 6.5g | 22% |
| Sugars 8.57g | 6% |
| Protein 15.93g | 25% |
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