Creamy Baked Chicken

• 1 (10 ounce) can condensed cream of chicken soup or 1 (10 ounce) can cream of mushroom soup
• 2 12 lbs chicken legs, skinned (4)
• 1 tablespoon fresh thyme or 1 12 teaspoons dried thyme
• 6 cups sweet potatoes, peeled and cut into 2 inch chunks
• 3 cups frozen green peas

1. Preheat oven to 350 degrees.
2. Spread undiluted soup over bottom of a 4 to 5 quart Dutch oven.
3. Add chicken and turn to coat.
4. Sprinkle with thyme.
5. Add sweet potato chunks.
6. Cover and bake for 50 minutes.
7. Add peas.
8. Re-cover and bake 10 minutes longer, or until chicken is done and veggies are tender.

condensed cream, chicken, thyme, sweet potatoes, frozen green peas

Taken from www.food.com/recipe/creamy-baked-chicken-105221 (may not work)