| Ingredients: |
3 lbs. Chicken
1 can Cream of Mushroom Soup
1/2 tsp. Salt
1 can (1 lb.) whole Onions, drained (optional)
1 can (4 oz.) chopped Mushrooms (drained) |
1/4 C. Flour
1 C. sharp Cheddar Cheese (shredded)
1/4 C. Butter
1/8 tsp. Pepper
2/3 C. Evaporated Milk |
| Cooking
Instructions: |
|
Preheat oven to 425 degrees. Melt butter in 9x13 pan. Coat chicken pieces with flour. Place skin side down in buttered pan. Bake uncovered for 30 min. Turn pieces, bake 12-20 min., or until chicken is well browned. Remove from oven. Reduce heat to 325 degrees. In a bowl combine milk, soup, cheese, salt and pepper. Put mushrooms and onions on chicken. Pour milk mix over all. Sprinkle with paprika. Cover pan with foil. Bake for 15-20 min., or just until sauce is bubbly. |
| Serving
Suggestions: |
| Serve with mashed potatoes or steamed rice. |
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