1 can (10 3/4 oz.) 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 and cut in 2-inch chunks
3 c. frozen green peas

1. Heat oven to 350 degrees.

2. Spread undiluted soup over bottom of a 4-5 quart Dutch oven. Add chicken and turn to coat. Sprinkle with thyme. Add sweet potatoes in chunks. Cover and bake 50 minutes.