Baked Mushroom and Onion Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Can Wolfgang Puck's Cream of Mush Soup1 white onion sliced8 chicken legs2-3 cups fresh green beans washed and ends snapped3-4 ears of corn halved3 TBS pine nuts (optional) toasted1/2 tsp minced garlic1/2 tsp minced ginger (optional)1 tsp or a tad more soy sauce2 TBS water
Place chicken in baking dish and pour soup over the top. Sprinkle the onions over the chicken.
Bake at 375 for 1 hour, turning chicken over after 30 minutes. May take a bit longer. Make sure the juices run clear when you press on the chicken with a fork. Should be almost falling off the bone when finished.
Boil water and put corn (cut in halves) in pot. Add 1 tsp salt. Cook until slightly tender.
Place 2TBS water into pan. Add green beans, two dashes of soy sauce, and 1/2 tsp minced garlic and minced ginger. Cook on high heat until water bubbles, turn down to low and cover for just a few minutes. Cook until slightly tender.
Toast pine nuts in pan until golden brown.
Serve plates, sprinkle pine nuts over the green beans. Pour sauce from baking dish over chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user SCIENCEFAMILY.
Bake at 375 for 1 hour, turning chicken over after 30 minutes. May take a bit longer. Make sure the juices run clear when you press on the chicken with a fork. Should be almost falling off the bone when finished.
Boil water and put corn (cut in halves) in pot. Add 1 tsp salt. Cook until slightly tender.
Place 2TBS water into pan. Add green beans, two dashes of soy sauce, and 1/2 tsp minced garlic and minced ginger. Cook on high heat until water bubbles, turn down to low and cover for just a few minutes. Cook until slightly tender.
Toast pine nuts in pan until golden brown.
Serve plates, sprinkle pine nuts over the green beans. Pour sauce from baking dish over chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user SCIENCEFAMILY.
Nutritional Info Amount Per Serving
- Calories: 261.5
- Total Fat: 8.1 g
- Cholesterol: 95.5 mg
- Sodium: 124.4 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 4.8 g
- Protein: 29.8 g
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