I've been slacking off a bit on the menu especially since my husband went to Las Vegas over the weekend to coach for his semi-pro football team. My much postponed Meal #15 of Chicken, Mushrooms, & Zucchini got replaced by Baked Chicken w/Cream of Mushroom Gravy. This was a last minute decision since the veggies for the original meal had rotted and I had to think of an alternative. So here came cream of mushroom soup and dry onion soup mix to the rescue! Thanks goodness I have these staples in my pantry, which reminds me I used up the last of the onion soup mix.
So this is pretty much a spin off of Oven Baked Chicken and I just modified to have the cream of mushroom gravy instead of regular chicken gravy. It turned out really good and will likely use this recipe again. Here's my last minute concoction for me to share.
BAKED CHICKEN W/CREAM OF MUSHROOM GRAVY
3 lbs. boneless skinless chicken thighs
3 cans condensed cream of mushroom soup
1 pkg. Lipton Onion Soup mix
2 cups flour
1 tbsp.garlic salt
1 tsp. pepper
1 tsp. paprika
3 tbsp butter or margarine
Preheat oven to 400 degrees. While oven is heating up add butter/margarine into 13x9 baking pan and let butter melt to help coat pan. Mix flour, garlic salt, pepper, and paprika. Coat chicken evenly on both sides. Layer chicken evenly into heated baking pan and bake chicken for 20 minutes. Turn chicken over and bake another 20 minutes. Mix soups and pour over chicken and bake another 20 minutes.
This was really good over a bed of hot rice. My 2 year old liked it alot.