This is good but definately make sure you drain off the grease before adding the soup mixture or you will have one greasy mess. I think you need some seasoning in the flour for coating the chicken. Next time I will use skinless chicken also. Good flavor - I will make again.

The Chicken itself had a great taste, but the gravy has something to be desired. Too many onions for one thing. I don't think we will have this again.

So delicious. I made this twice - the second time I didn't coat with flour and it didn't make that much difference in the flavor. I sprinkled the chicken with garlic powder, and also put some garlic powder in the mushroom sauce. Absolutely wonderful!

It was ok. The chicken was cooked well, but the "gravy" turned the wonderful crispy skin soggy. Too cheesy for me, started congealing on my plate as it cooled down.

This was a easy and yummy recipe. I used an extra can of cream of mushroom soup and served this with mashed potatos.

This recipe is delicious and easy. I pretty much followed the recipe except that I added a can of cream of chicken soup. I used 98% fat free soups and fat free evaporated milk to try to help the health factor and my whole family loved it. I rarely find things my kids will finish and this was a winner. I served it with mashed potatoes instead of rice and the gravy on the potatoes were OH SO GOOD!

My husband liked this a lot. I didn't have the mushroom soup so in it's place used a little wine and chicken broth. I thickened it with corn starch. Thank you for the recipe.

Great chicken receipe, will make again

My husband really enjoyed it, I liked it, but I think I would like it better w/o the cheese...maybe.

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 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!

good

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.