Chicken Legs with Cream Of Mushroom Soup Recipe

Debbie Allen's Smothered Chicken

One Whole Chicken cut in pieces or 2 of ea: Breasts, Thighs and Legs

1/2 stick butter

about 3 tablespoons Olive or Vegetable Oil

1 can Cream of Mushroom Soup

1 can of Cream of Chicken Soup

I can of Milk or for Milk Free use 1/4 cup of Non Dairy Creamer and 1 can water

2 teas. ea. -Salt Pepper, Garlic Powder, Onion Powder -mixed together

Sprinkle chicken pieces with seasonings. In large skillet Brown (don't cook all the way) the chicken pieces in the Oil and Butter.

Mix the soups and milk together and pour over the chicken pieces. Simmer for about 1/2 hour.

Use the sauce for over Rice, Mashed Potatoes, Noodles, Toast or Baked Potatoes. It's very versatile!