Baked Chicken with Mushroom Gravy Recipe

5 2 3
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Baked Chicken with Mushroom Gravy Recipe

Read Reviews
5 2 3
Publisher Photo
I have frequently served this chicken to my single friends who don't like to cook for themselves. It always gets rave reviews.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.

Ingredients

  • 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 shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash paprika
  • Hot cooked rice, optional

Directions

Pour melted butter into an ungreased 13x9-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 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.
Originally published as Baked Chicken with Mushroom Gravy in Country Chicken Cookbook 1995, p59

Nutritional Facts

1 each: 800 calories, 50g fat (23g saturated fat), 229mg cholesterol, 1287mg sodium, 23g carbohydrate (8g sugars, 2g fiber), 61g protein.

  • 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 shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash paprika
  • Hot cooked rice, optional
  1. Pour melted butter into an ungreased 13x9-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.
  2. 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° Cover and bake 20 minutes or until juices run clear. Serve over rice if desired. Yield: 4 servings.
Originally published as Baked Chicken with Mushroom Gravy in Country Chicken Cookbook 1995, p59

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Reviews forBaked Chicken with Mushroom Gravy

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MY REVIEW
gunslinger User ID: 544392 221259
Reviewed Feb. 24, 2015

"Delicious! The chicken had a nice crispy coating, the gravy was very good over mashed potatoes!"

MY REVIEW
eabarr User ID: 1049365 42292
Reviewed Oct. 4, 2010

"This is a simple recipe to make, I used chicken portions. My family loves it and I have served it to company. We like it with mashed potatoes"

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