1 (10 3/4 oz.) can condensed creamy chicken-mushroom soup
4 chicken legs, skin removed
1 1/2 tsp. dried thyme leaves
2 lbs. sweet potatoes, peeled & cut in 2" chunks (6 c.)
3 c. frozen green peas.

Preheat oven to 350 degrees. Spread undiluted soup over bottom of a 4 to 5 quart Dutch oven. Add chicken and turn to coat. Sprinkle with thyme and add sweet potatoes. Cover and bake for 50 minutes. Stir in peas; cover and bake 10 minutes longer or until chicken is no longer pink near the bone and potatoes and peas are tender.