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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe was given to me from my friend Bernadette. She hates to cook but will make this dish for her family because it's easy and tasty. Ingredients:
1 (10 ounce) can condensed cream of chicken soup or 1 (10 ounce) can cream of mushroom soup |
2 1/2 lbs chicken legs, skinned |
1 tablespoon fresh thyme or 1 1/2 teaspoons dried thyme |
6 cups sweet potatoes, peeled and cut into 2 inch chunks |
3 cups frozen green peas |
Directions:
1. Preheat oven to 350 degrees.
2. Spread undiluted soup over bottom of a 4 to 5 quart Dutch oven.
3. Add chicken and turn to coat.
4. Sprinkle with thyme.
5. Add sweet potato chunks.
6. Cover and bake for 50 minutes.
7. Add peas.
8. Re-cover and bake 10 minutes longer, or until chicken is done and veggies are tender.
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