Baked Chicken With Mushroom Gravy

15
Ingredients

20m
Prep Time

60m
Cook Time

1h 20m
Ready In

Recipe: #4643

February 17, 2012

Categories: Chicken, Mushrooms Sunday Dinner, Oven Bake, No Eggs, Bone-in Pieces, Chicken Dinner, more

recipe by:
KittenCal

"Serve with hot cooked noodles or mashed potatoes"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (579.1 g)
Calories 800.1
Total Fat - 38.3 g
Saturated Fat - 17.8 g
Cholesterol - 1043.6 mg
Sodium - 1232.7 mg
Total Carbohydrate - 18.3 g
Dietary Fiber - 1.2 g
Sugars - 3.2 g
Protein - 90.8 g
Calcium - 365.9 mg
Iron - 10.8 mg
Vitamin C - 17.7 mg
Thiamin - 0.6 mg

Step 1

In a large bowl combine two cans cream of mushroom soup with 1/2 teaspoon garlic powder, cayenne pepper, evaporated milk, 3/4 cup cheddar cheese, 1/2 teaspoon seasoned salt and 1/2 teaspoon ground black pepper; mix until well combined then set aside.

Step 2

Preheat oven to 425 degrees F(set oven rack to lowest position). Pour the melted butter into a 13 x 9-inch baking pan.

Step 3

Dredge the chicken pieces in the flour mixture one piece at a time to coat completely.

Step 4

Place the chicken in the pan skin-side down. Bake uncovered at 425 degrees F for 20 minutes. Turn the chicken over skin-side up and continue baking for 20 minutes.

Step 5

While the chicken is cooking heat oil in a skillet over medium-high heat; add in sliced onions and mushrooms and sauté until tender adding in the garlic the last 2 minutes of cooking time. Mix mix in with the mushroom soup mixture.

Step 6

After the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan. Slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken. Sprinkle the top lightly with paprika.