4 chicken leg quarters
Lawry's seasoned salt
1 (10 oz.) can cream of mushroom soup
1 cup dairy sour cream
1 medium bell pepper chopped
1/2 large onion, chopped
sliced fresh mushrooms (optional)

Preheat oven to 350°F. I remove the skin off of the leg quarters, less fat.

Place leg quarter in large glass baking dish sprinkle liberally with Lawry's seasoned salt.

In a bowl add cream of mushroom soup, dairy sour cream, onion, bell pepper and fresh sliced mushrooms, if desired, mixture will be thick. Spoon over leg quarters in dish and spread to cover leg quarters evenly.

Bake at 350°F for about 75 minutes (or until internal temperature reaches 160°F). Enjoy!

Serves 4.

Submitted by: Mark Applegate