I feel like comfort food again tonight. Garlic Mashed potatoes and warm buns will go great with this. I can’t wait.
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
Pour melted butter into an ungreased 13 in. x 9in. x 2in 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 F for 30 minutes. Turn chicken pieces; bake an additional 20 minutes.
Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next 5 ingredients. Drain and discard the chicken drippings. Cover chicken with onions, mushrooms and soup mixture. Sprinkle with paprika. Reduce heat to 325 F. Cover and bake 20 minutes or until juices run clear.
Also good over hot cooked rice.
4 servings
Enjoy!