Creamy Baked Chicken Mushroom

Preheat the oven to 190°C.

In a bowl, whisk together cream of mushroom soup and milk until smooth. set aside.

Pat chicken legs dry and season thoroughly with salt, pepper, and paprika.

Heat olive oil in a skillet over medium heat. Add chicken legs and sear on all sides until golden brown. Transfer chicken to a plate.

In the same skillet, add chopped onion and minced garlic. Cook until softened and fragrant.

Arrange chicken legs in a single layer in a baking dish. Distribute sautéed onions and garlic evenly over the chicken.

Pour the mushroom soup mixture evenly over the chicken and aromatics.

Cover the dish tightly with foil and bake for 45 minutes.

Remove foil and continue baking for 15 minutes, or until the chicken is fully cooked and the sauce is bubbling.

Sprinkle chopped fresh parsley over the finished dish before serving.