Baked Chicken that Makes Its Own Gravy

In the Old days women made amazing Sunday dinners that included yummy fixings like Fried Chicken with mashed potatoes and white, cream gravy.  But also in the old days, everyone had to wait until 2:00 to eat dinner!  Most of us are starving when we get home from church, and if dinner isn’t on the table in thirty minutes, people at my house start snacking!  

Lucky for me, years ago I found a recipe from Carnation Evaporated Milk that is called,  Baked Chicken that Makes it own Gravy!  No need to stand and fry chicken pieces after church – this dish is baked in the oven, topped with a Cream soup mixture and baked a little longer, yielding a lovely creamy gravy – perfect for those mashed potatoes that were cooked in the crock pot!  

Baked Chicken & Gravy

3 to 3 1/2 lb. frying chicken pieces
1/4 c. flour
1/4 c. melted butter
2/3 c. (small can) undiluted Carnation Evaporated Milk
10 1/2 oz. can cream mushroom soup
1 c. grated process American cheese – I don’t add this – I don’t feel like it’s needed.
1/2 tsp. salt
1/8 tsp. pepper
2 c. (1 lb. can) drained whole onions – I love onions, but I don’t add this either!
1/4 lb. sliced mushrooms
Dash paprika

Coat chicken with flour. Arrange in single layer with skin down in melted butter in 13 x 9 x 2 inch baking dish. Bake uncovered in moderately hot oven (425 degrees) for 30 minutes. Turn chicken, bake until brown, 15 to 20 minutes longer or until tender. Remove from oven; reduce temperature to 325 degrees. Pour off excess fat. Add onions and mushrooms to chicken. Combine Carnation, soup, cheese, salt and pepper. Pour over chicken. Sprinkle with paprika. Cover with foil. Return to oven, continue baking 15 to 20 minutes.  I found it helpful to add some chicken broth as it’s baking.  It needs a little more liquid to keep from getting dry, and I love the the addition of the chicken broth to the gravy!

This chicken is perfect with mashed potatoes and here’s my favorite way to cook them for a Sunday meal…

Crock Pot Mashed Potatoes

Peel potatoes and place in crock pot with water to cover.  Add salt.  Cook on high for several hours ( I do it on high for about 3 hours, then allow my cooker to move to low for the next couple hours until I get home).  Drain water and mash as normal.

What recipe of your Grandma’s carries special memories?

With love from my country kitchen,