6 chicken legs (approx. 2 1/2 lbs.)
1 tbsp. butter
1/8 tsp. ground nutmeg
1 can Campbell's Golden Mushroom soup
1/4 c. sweet vermouth or grape juice
1/4 c. pimiento strips

In shallow baking dish, 13"x9", arrange chicken skin side up; brush with butter. Bake at 400 degrees for 45 minutes; baste once with pan drippings. Combine remaining ingredients; spoon over chicken. Bake 15 minutes more or until chicken is done. Garnish with parsley, if desired. Makes 4 servings.