Baked Chicken With Mushroom Gravy

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Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

You could use only one can creamed soup I prefer to use two cans, one 4.5-ounce can sliced mushrooms, well drained also works well in place of fresh --- serve with hot cooked noodles or mashed potatoes --- this is *very* good!

Ingredients Nutrition

Directions

  1. In a large bowl combine two cans cream of mushroom soup with 1/2 teaspoon garlic powder, cayenne pepper (if using) evaporated milk, 3/4 cup cheddar cheese, 1/2 teaspoon seasoned salt and 1/2 teaspoon ground black pepper; mix until well combined; place in refrigerator until ready to use.
  2. Set oven to 425°F (set oven rack to lowest position).
  3. Pour the melted butter into a 13 x 9-inch baking pan.
  4. In a bowl combine flour with 1/2 teaspoon seasoned salt and 1/2 teaspoon garlic powder.
  5. Dredge the chicken pieces in the flour mixture one piece at a time to coat completely.
  6. Place the chicken in the pan skin-side down.
  7. Bake uncovered at 425°F for 20 minutes.
  8. Turn the chicken over skin-side up and continue baking for 20 minutes.
  9. While the chicken is cooking heat 2-3 tablespoons oil or butter in a skillet over medium-high heat; add in sliced onions and mushrooms; sauté until tender, then mix in with the mushroom soup mixture.
  10. After the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan.
  11. Slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken.
  12. Sprinkle the top lightly with paprika.
  13. Reduce oven heat to 325°F.
  14. Cover pan with foil and continue baking for about 20 minutes.
Most Helpful

5 5

Ty! Wonderful flavor and my DH's daughter was delighted to sample it on her lunch break. I used skinless breasts and had no problem! Rich and creamy, and great cuz i had everything in the pantry!!! Ur awesome!! And I didnt have to go the market!!!!

5 5

Kitten , dh just finished dinner and he said this recipe is beyond description. Seasoning was perfect , nothing needed changing and I totally agree. How your recipes are always so perfectly seasoned is deffinately a talant you have. I've sent this recipe and your burger bun recipe to friends and family today. I hope you never leave the zaar, i'll be lost. Wish I could give more thatn 5 stars. Nita

Kittencal- Anytime I see a recipe of yours- I know it's a winner every time!! I just made this and the house smells amazing! I tasted it and it rates 5 stars plus some! thanks for another great recipe, Patty in Indy