• 1 tablespoon butter
• 2-4 chicken leg quarters
• (1) 26 ounce can cream of mushroom soup
• 1/4 cup milk

• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 3 ounces Kraft Parmesan cheese
• salt to taste

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Heat oven to 350°. Butter a 13x9 baking dish. Rinse leg quarters and pat dry. Mix soup, milk, garlic powder and ground black pepper in a large bowl. Spoon a few tablespoons of the soup mixture over the bottom of the buttered dish. Sprinkle a light layer of Parmesan cheese over the soup mixture. Evenly place the leg quarters in the dish. Lightly salt to taste. Sprinkle another generous layer of cheese directly on the leg quarters. Spoon the rest of the soup mixture around the chicken and lightly spread a few tablespoons on top of the cheese covered chicken, trying not to remove the cheese . Sprinkle entire remaining contents of cheese over the top, concentrating it over the chicken pieces. Bake at 350° for at least an hour, or until it bubbles in the center and starts to brown and chicken is cooked through. Serve with steamed white rice and use the sauce as a gravy.

Note:
Excellent with green beans.