4 chicken legs with thigh, skin removed
1-1/2 teaspoon dried thyme
2 pounds. sweet potatoes, peeled and cut into 2" chunks
3 cups frozen peas
Heat oven to 350 degrees. Spread undiluted soup over bottom of a 4 to 5 quart Dutch oven or rectangular baking dish. Add chicken and turn to coat. Sprinkle with thyme. Add sweet potato chunks, cover and bake 50 minutes. Stir in peas, cover and bake 1 minutes longer or until chicken is done.