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Baked Chicken with Mushroom Gravy

By: Cathy Young

"I have frequently served this chicken to my single friends who don't like to cook for themselves. It always gets rave reviews."

Rate/Review | Read Reviews (33)

Prep Time:
15 Min

Cook Time:
1 Hr 10 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/4 cup butter, melted
1/4 cup all-purpose flour
1 (3 1/2) pound broiler-fryer chicken, cut up
2 cups sliced onions
4 ounces fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (5 ounce) can evaporated milk
1 cup shredded Cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash paprika
Hot cooked rice

Directions

Pour melted butter into an ungreased 13-in.x 9-in.x 2-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425 degrees F for 30 minutes. Turn chicken pieces; bake and additional 20 minutes.
Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325 degrees F Cover and bake 20 minute or until juices run clear. Serve over rice if desired.