Baked Chicken With Mushroom Gravy

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Set oven to 425°F (set oven rack to lowest position).
  • Pour the melted butter into a 13 x 9-inch baking pan.
  • In a bowl combine flour with 1/2 teaspoon seasoned salt and 1/2 teaspoon garlic powder.
  • Dredge the chicken pieces in the flour mixture one piece at a time to coat completely.
  • Place the chicken in the pan skin-side down.
  • Bake uncovered at 425°F for 20 minutes.
  • Turn the chicken over skin-side up and continue baking for 20 minutes.
  • 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.
  • After the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan.
  • Slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken.
  • Sprinkle the top lightly with paprika.
  • Reduce oven heat to 325°F.
  • Cover pan with foil and continue baking for about 20 minutes.
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