Baked Chicken With Mushroom Gravy

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 tablespoons butter, melted
• 1/2 cup all-purpose flour
• 1 teaspoon seasoning salt, divided
• 1 teaspoon garlic powder, divided
• 1 whole chicken, cut up (about 3-1/2 pounds)
• 2 -3 tablespoons oil (or as needed) or 2 -3 tablespoons butter (or as needed)
• 1 large onion, sliced (can use two medium onions)
• 1/2 lb sliced fresh mushrooms
• 2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
• 1 pinch cayenne pepper (optional)
• 1 (5 ounce) can evaporated milk
• 3/4 cup grated cheddar cheese
• 1/2 teaspoon fresh ground black pepper (or to taste)
• 1/4 teaspoon paprika

Recipe

• 1 in a large bowl combine two cans cream of mushroom soup with 1/2 teaspoon garlic powder, cayenne pepper (if using) evaporated milk, 3/4 cup cheddar cheese, 1/2 teaspoon seasoned salt and 1/2 teaspoon ground black pepper; mix until well combined; place in refrigerator until ready to use.
• 2 set oven to 425°f (set oven rack to lowest position).
• 3 pour the melted butter into a 13 x 9-inch baking pan.
• 4 in a bowl combine flour with 1/2 teaspoon seasoned salt and 1/2 teaspoon garlic powder.
• 5 dredge the chicken pieces in the flour mixture one piece at a time to coat completely.
• 6 place the chicken in the pan skin-side down.
• 7 bake uncovered at 425°f for 20 minutes.
• 8 turn the chicken over skin-side up and continue baking for 20 minutes.
• 9 while the chicken is cooking heat 2-3 tablespoons oil or butter in a skillet over medium-high heat; add in sliced onions and mushrooms; sauté until tender, then mix in with the mushroom soup mixture.
• 10 after the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan.
• 11 slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken.
• 12 sprinkle the top lightly with paprika.
• 13 reduce oven heat to 325°f.
• 14 cover pan with foil and continue baking for about 20 minutes.