Baked Chicken That Makes Its Own Gravy
Juicy baked chicken pieces with a creamy mushroom and onion gravy, topped with cheese and paprika, perfect for comforting family dinners or special occasions.
Ingredients
- 3 to 3 1/2 lb. frying chicken pieces ⓘ
- 1/4 cup flour ⓘ
- 1/4 cup melted butter ⓘ
- 2/3 cup undiluted Carnation evaporated milk ⓘ
- 1 can (10 3/4 oz.) condensed cream of mushroom soup ⓘ
- 1 cup (4 oz.) grated processed American cheese or Velveeta
- 1/2 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 2 cups drained whole onions ⓘ
- 1/4 pound sliced mushrooms ⓘ
- dash of paprika ⓘ
Instructions
- Preheat oven to 425°F (220°C). Coat chicken pieces with flour.
- Arrange chicken in a single layer, skin down, in melted butter in a 13 x 9 x 2-inch baking dish.
- Bake uncovered for 30 minutes.
- Turn chicken and bake until browned and tender, an additional 15 to 20 minutes.
- Remove from oven and reduce temperature to 325°F (160°C).
- Pour off excess fat from the dish.
- Combine evaporated milk, cream of mushroom soup, cheese, salt, and pepper in a bowl.
- Add more evaporated milk if thinner gravy is desired.
- Add drained onions and sliced mushrooms to the chicken in the dish.
- Pour the soup mixture over the chicken and vegetables.
- Sprinkle with paprika, cover with foil, and return to oven.
- Bake for an additional 15 to 20 minutes.
- Serve hot, preferably over rice or egg noodles.
Tips & Substitutions
For a crispier skin, consider broiling the chicken for the last few minutes of baking. If you prefer a lighter version, substitute the cream of mushroom soup with a low-fat option or homemade mushroom sauce. You can also use fresh herbs like thyme or rosemary to enhance the flavor. If you want to add more veggies, consider incorporating bell peppers or carrots.
Serving Suggestions
Serve the baked chicken over a bed of rice or egg noodles to soak up the delicious gravy. Pair it with steamed vegetables or a fresh salad, like Grandma Charron'S Rice And Artichoke Salad, for a complete meal. A side of Cornmeal Soup would also complement the dish nicely.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and gravy in a covered dish in the oven at 325°F (160°C) until warmed through, or microwave in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken That Makes Its Own Gravy contains roughly 456 calories, with 12g protein, 54g carbohydrates, and 21g fat. It is an excellent source of vitamin D (35% of the Daily Value) and protein (24% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 612mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of frying chicken pieces?
Yes, you can use chicken breasts, but ensure they are bone-in and skin-on to retain moisture and flavor. Adjust the baking time as needed, checking for doneness with a meat thermometer; it should reach 165°F (75°C).
What can I substitute for the condensed cream of mushroom soup?
You can substitute with homemade mushroom sauce or a different condensed soup, like cream of chicken. Another alternative is to make a roux with butter and flour, then add sautéed mushrooms and broth for a homemade gravy.
Can I prepare this dish in advance?
Yes, you can prepare the chicken and gravy mixture in advance and store it in the refrigerator. Just assemble it in the baking dish, cover, and refrigerate until you're ready to bake. Adjust the cooking time to account for starting with a cold dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).