Ingredients
- 2 lbs chicken legs
- 1 tsp chicken bouillon
- 1 can cream of mushroom soup
- 1 1/2 cups water
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cup onion, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/2 tbsp black pepper
Method
- Preheat oven to 375°F (190°C). In a bowl, mix together chicken bouillon, cream of mushroom soup, and water. Set aside.
- In another bowl, combine Cajun seasoning, paprika, onion powder, garlic powder, black pepper, and salt.
- Season chicken legs with spice blend.
- In a 9x13-inch baking dish, add bell peppers, onion, celery, and garlic. Place chicken on top.
- Pour the soup mixture around the edges of the pan (not over the chicken).
- Cover with foil and bake for 45 minutes.
- Remove foil, stir, and bake uncovered for another 45 minutes.
Nutrition
Calories: 372kcal