Baked Chicken with Mushroom Gravy |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
1/4 cup(s) butter, melted |
1/4 cup(s) all-purpose flour |
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up |
2 cup(s) sliced onions |
4 ounce(s) fresh mushrooms, sliced |
1 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted |
1 5-ounce can(s) evaporated milk |
1 cup(s) (4 ounces) shredded cheddar cheese |
1/2 teaspoon(s) salt |
1/8 teaspoon(s) pepper |
dash paprika |
hot cooked rice, optional |
Directions:
1. • Pour melted butter into an ungreased 13-in. x 9-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425° for 30 minutes. Turn chicken pieces; bake and additional 20 minutes.
2. • Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325° Cover and bake 20 minutes or until juices run clear. Serve over rice if desired.
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