Baked Chicken with Mushroom Gravy

I've had this same recipe from my mother-in-law for years and have made a few adaptions: adding garlic powder to both the flour mixture (1/2 tsp.) and soup mixture (1 tsp.) adds wonderful flavor. I precook the onions in the microwave with a little butter until softened (my son doesn't like the crunch in the original recipe but doesn't notice if they are precooked), I then add them right in with the soup mixture and pour over baked chicken. Canned mushrooms work nicely if fresh are not on hand (1- 4.5 oz. can, drained). I've subbed shreddded American cheese for the cheddar and the result was a very creamy gravy. Once you remove the chicken from the pan, take a metal spoon and scrape and stir the baked on chicken crispies into the gravy... that makes the gravy super flavorful. The gravy is wonderful over mashed potatoes. I've made extra gravy by using 2 cans of cream of mushroom soup instead of one. Also, milk or buttermilk can be substituted for the condensed milk... I usually just add milk until it's a medium-thick consistency. My family loves this recipe and once you've made it a few times you can toss out the recipe card and wing it... easy, cheap and a crowd pleaser!!

This recipe was so easy!! It was so "DELICIOUS"!!! there were no left overs. This is one recipe I will be passing on to my friends that don't do much cooking.

This was very tastey Cathy! Of course I can't cook without adding more seasonings and I added a splash of wine to the mushrooms. Delicious and thanks!