This easy recipe came from a “follower” who wanted help adapting it to combination cooking. The “high” combination with 30% microwave power works well with 4 servings of chicken. Sauce helps the combination, too, as it helps protect the chicken during the microwave cooking segments. The original recipe was double the size in an oblong pan. This one has been downsized for smaller meal-needs. The chicken is moist and tender with plenty of sauce for rice, potatoes or pasta. Perfect for a quick Fall supper! 


6 chicken legs or 4 chicken thighs
1/2 can (10.5-oz. size) cream of mushroom soup
2 tablespoons milk 
1/2 cup shredded cheese (Cheddar or colby-jack)

1. Preheat Microwave-Convection oven to 375 degrees. 

2. Arrange chicken pieces in 8 or 9-inch round or square silicone baking pan. Stir together soup and milk; spread over chicken. Sprinkle with cheese.  

3. COMBO-ROAST on low rack with 30% microwave power at 375 degrees for 20 to 23 minutes or until chicken is done (160 degrees). Let stand 15 minutes before serving.       

About 4 Servings 

>Chicken can be boned and skinned. Additional legs or thighs will fit in baking dish. Time may be 3 to 5 minutes longer.
 >For a double recipe, use a deep 10.5-inch round and increase time to 30 to 35 minutes.  
>Chopped green chilies or a little salsa can be added to soup for a slightly spicy flavor.