Sage & Onion Chicken With Potatoes & Mushrooms

• 10 chicken drumsticks
• 2 whole onions, sliced in quarters
• 1/2 pound baby carrots, peeled
• 1/2 cup celery, chopped WITH the leaves
• 6 russet potatoes, peeled and halved
• 1 carton whole white mushrooms
• 1 can Cream of Mushroom soup
• 1 tablespoon ground Sage
• 2 teaspoons California Garlic powder w/parsley
• black pepper & salt to taste

1. Preheat oven to 400 degrees. Spray a large baking dish with PAM. Wash the chicken drumsticks in cold water and lay them out in the dish. Wash and peel the potatoes and set them around the dish.
2. Peel and quarter the onions and tuck them between the drumsticks. Wash the mushrooms and distribute them around the chicken, the chop and sprinkle the celery, including the leaves, on top.
3. Sprinkle generously on the ground sage, garlic powder, salt and pepper to taste. Mix the can of mushroom soup in a bowl with half a can of milk, stir well, and pour it over the chicken and vegetables. Cover the whole dish with aluminum foil and make sure the foil is tucked tight around the dish handles and along the sides. Bake for 1 hour and 20 minutes, then take off the foil and turn the broiler on and leave the chicken to brown for about 10 minutes. Serve with steamed rice or butter rolls. Any left-over juices and gravy make a fantastic soup stock; if you are watching your fat intake, pour the extra juices/gravy in a bowl and place in the fridge for a day, then skim off the fat.

chicken, onions, carrots, celery, potatoes, white mushrooms, cream of mushroom soup, ground sage, california garlic, black pepper

Taken from food52.com/recipes/21364-sage-onion-chicken-with-potatoes-mushrooms (may not work)