How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock?

You need 8 ingredients. The key ingredients include: 1 (10 3/4 ounce) can condensed cream of chicken soup, with herbs, 2 leeks, white and light green parts thinly sliced and rinsed (1 1/2 cups) or 1 ½ cups sliced scallions, 4 whole chicken legs, skin removed (about 2 1/2 lb), 4 medium new potatoes, cut in 1 1/2 chunks (about 12 oz), and more.

Is Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock suitable as meat & poultry?

Yes, Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock Recipe

Name: Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 3/4 ounce) can condensed cream of chicken soup, with herbs; 2 leeks, white and light green parts thinly sliced and rinsed (1 1/2 cups) or 1 ½ cups sliced scallions; 4 whole chicken legs, skin removed (about 2 1/2 lb); 4 medium new potatoes, cut in 1 1/2 chunks (about 12 oz); 8 ounces baby carrots (1 1/4 cups); 1 tablespoon Dijon mustard; 2 tablespoons snipped dill; 2 tablespoons sliced scallions

Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock – a delicious recipe with condensed cream, leeks, chicken, new potatoes, carrots, mustard. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 (10 3/4 ounce) can condensed cream of chicken soup, with herbs
2 leeks, white and light green parts thinly sliced and rinsed (1 1/2 cups) or 1 ½ cups sliced scallions
4 whole chicken legs, skin removed (about 2 1/2 lb)
4 medium new potatoes, cut in 1 1/2 chunks (about 12 oz)
8 ounces baby carrots (1 1/4 cups)
1 tablespoon Dijon mustard
2 tablespoons snipped dill
2 tablespoons sliced scallions

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
294 kcal
Category
Meat & Poultry

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Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock

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