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Baked Chicken with Mushroom Gravy

 Baked Chicken with Mushroom Gravy
I have frequently served this chicken to my single friends who don't like to cook for themselves. It always gets rave reviews.
4 ServingsPrep: 15 min. Bake: 70 min.


  • 1/4 cup butter, melted
  • 1/4 cup all-purpose flour
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2 cups sliced onions
  • 4 ounces fresh mushrooms, sliced
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (5 ounces) evaporated milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash paprika
  • Hot cooked rice, optional


  • Pour melted butter into an ungreased 13-in. x 9-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° 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

2 of 2

Baked Chicken with Mushroom Gravy (continued)

Directions (continued)

  • mixture. Sprinkle with paprika. Reduce heat to 325° Cover and
  • bake 20 minutes or until juices run clear. Serve over rice if
  • desired. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 800 calories, 50 g fat (23 g saturated fat), 229 mg cholesterol, 1,287 mg sodium, 23 g carbohydrate, 2 g fiber, 61 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.