Oven Chicken That Makes Its Own Gravy
"I clipped this recipe from a 1978 issue of Family Circle. Use less or no onion if preferred."
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3 - 3 1⁄2 lbs frying chickens
- 1⁄4 cup flour
- 1⁄4 cup butter, melted
- 2⁄3 evaporated milk, undiluted
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 cup grated process American cheese
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 (1 lb) can of drained whole onion (2 cups)
- 1⁄4 lb sliced mushrooms
- 1 dash paprika
directions
- Coat chicken with flour.
- Put chicken in a single layer, skins down, in melted butter in a baking dish.
- Bake uncovered in 425°F (hot) oven for 30 minutes.
- Turn chicken,then bake until brown, about 20 minutes longer or till tender.
- Remove from oven and reduce temperature to 325°.
- Discard excess fat.
- Combine evaporated milk, soup, cheese, salt and pepper.
- Add onions and mushrooms to chicken.
- Pour evap.
- milk mixture over chicken.
- Sprinkle with paprika.
- Cover dish with foil.
- Return to oven and bake for 15 to 20 minutes longer.
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Reviews
-
Loved it! I doubled the recipe, used whole thighs and served it over white steamed rice.
RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.
