Baked Mushroom and Onion Chicken
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Baked Mushroom and Onion Chicken calories by ingredient
Introduction
Super simple to make and everyone will love it! It took me less than 20 minutes to prep and throw in the oven....Enjoy! Super simple to make and everyone will love it! It took me less than 20 minutes to prep and throw in the oven....Enjoy!Number of Servings: 4
Ingredients
-
1 Can Wolfgang Puck's Cream of Mush Soup
1 white onion sliced
8 chicken legs
2-3 cups fresh green beans washed and ends snapped
3-4 ears of corn halved
3 TBS pine nuts (optional) toasted
1/2 tsp minced garlic
1/2 tsp minced ginger (optional)
1 tsp or a tad more soy sauce
2 TBS water
Directions
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.