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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is one of my favorite family meals, and the gravy is perfect over rice, grits or mashed potatoes. Judy Armstrong, Prairieville, Louisiana Ingredients:
1/4 cup butter |
3 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons paprika |
1 teaspoon poultry seasoning |
8 bone-in chicken thighs, skin removed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup 2% milk |
8 ounces sliced fresh mushrooms |
2 tablespoons minced fresh parsley |
hot cooked rice, optional |
Directions:
1. In a small saucepan, melt butter over medium heat. Remove from the heat; stir in the flour, paprika and poultry seasoning. Sprinkle chicken with salt and pepper; place in an ungreased 13-in. x 9-in. baking dish. Spread butter mixture over chicken.
2. In a bowl, whisk soup and milk; stir in mushrooms. Pour over chicken. Bake, covered, at 350° for 35 minutes. Uncover; bake 15-20 minutes longer or until a thermometer inserted in chicken reads 180°. Sprinkle with parsley. If desired, serve with rice. Yield: 8 servings.
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