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

Heat 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. Add sweet potato chunks. Cover and bake 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. Makes 4 servings.