Ingredients
8-12 Chicken legs, cleaned, and patted dry
1 green bell pepper, cut into small/med size chunks
1 red bell pepper, cut into small/med size chunks
1 med onion, quartered
Chicken seasonings of your choice
1 cup chicken broth
4 Tbsp butter, unsalted
1-2 cans of Cream of chicken w/herbs
Salt and pepper
Oil.
Instructions
Preheat your oven to 400 degrees
To a baking dish drizzle a little oil. Place half of your peppers and onions in the dish. Place your chicken on top of the veggies.
Now season your chicken and veggies (they’re in there too) with the seasonings of your choice. Once you have seasoned it rub the seasoning into the chicken and veggies. You want yo make sure that everything is covered. Once it is add the rest of your veggies to the top and pour your cup of broth in. Lastly top the legs with the four tablespoons of butter.
Cover the dish with foil and cook for 45 minutes. Once the time is up remove the foil, drain some of the liquid if it is too much and to the baking dish add your can(s) of cream of chicken. Spread the soup over the chicken and put it back in the oven uncovered for 30 minutes. Once done to your liking sprinkle a little salt and pepper over it. Serve it over a hot bed of rice. Enjoy!!!!!
