Chicken That Makes Its Own Gravy

Chicken That Makes Its Own Gravy

Can one have too many chicken recipes?  I think not, especially when it's as simple and flavorful and as comforting this one.  This is one of those mom meals that make adult children pine for childhood Sunday dinners at Grandma's.  The aroma alone while it's baking will have you hanging around the kitchen anxiously awaiting mealtime.

I originally saw this recipe in a cookbook which I love (and one of two cookbooks that I own two of because I love them so much) entitled Best Recipes from the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer.  Originally the recipe was included on the back of the back of the Carnation evaporated milk in the early 60's and became much beloved.  I can our voices to the chorus of praise for this meal; Sweetie-Pie and I raved about it for hours after.  Yep, it's a keeper in my files.

I made a couple of small changes to the recipe for my ease of preparation, portion, and method of seasoning, but otherwise followed the recipe.

CHICKEN THAT MAKES ITS OWN GRAVY

3 to 3 1/2 pounds frying chicken pieces (I used 2 thick breasts cut in half)
1/4 cup flour
1/4 cup melted butter
2/3 cup undiluted evaporated milk
1 (10 3/4 ounce) can cream of mushroom soup
1 cup (4 ounces) grated American processed cheese (I used real cheddar)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 medium sized onion, diced
1/4 pound mushrooms sliced or some small can mushrooms drained
dash paprika

Preheat over to 425* Fahrenheit.  Melt the butter and add to the bottom of  a casserole dish.  Add the chopped onion.

Coat chicken with flour.  (I put the flour, salt, pepper, and paprika in a plastic bag with the chicken pieces and shook the chicken in the mixture until well covered, to improve the flavor of the chicken.)
Arrange the chicken in a single layer in the casserole dish atop the onions.  Bake uncovered for 30 minutes.  Turn, bake and bake another 15 to 20 minutes until brown.

Remove from oven; reduce heat to 325* Fahrenheit.  Pour of any excess fat.

Combine the undiluted evaporated milk, cream of mushroom soup, mushroom slices and cheese and pour over the chicken.  Give it a little stir to combine with the onions.  Cover the dish with foil and return to the oven and bake for another 15 to 20 minutes or until chicken tests done (is easily pierced with  fork or has an internal temperature of 165* Fahrenheit with a meat thermometer.)

The gravy goes especially good with mashed potatoes, though noodles would be equally good.

COOK'S NOTES:  The original recipe called for the seasonings to be added with the cream of mushroom soup, but when I've done that with similar past recipes, the chicken tends to be bland.  The chicken needs to be seasoned before baking to enhance its flavor.  Also the recipe called for a one pound jar of drained onions, which I never have on hand (must've been a pantry staple back in the 60's), but I do always have fresh onions, which I used as a substitute.