Mushroom Chicken with Rich Gravy Recipe

Posted by Grandma Jeanne on July 16, 2010

Creamy tender chicken. Great for all occasions.

3 pounds chicken breast
1/4 cup flour
1/4 cup melted butter
2/3 cup evaporated milk
1 can cream of mushroom soup
1 cup (4oz.) grated Velveeta cheese
1/2 tsp. salt
1/2 tsp. pepper
1 cup onion, sliced
1/4 mushrooms, sliced
Dash paprika

Coat chicken with flour; arrange in single layer in 9 x 13 pan with melted butter.

Bake, uncovered in 425 degree oven for 30 minutes.

Turn over.

Bake 15 to 20 minutes more.

Remove from oven.

Reduce heat to 325 degrees.

Pour off excess fat.

Combine evaporated milk, soup, cheese, salt, and pepper.

Arrange onions and mushrooms over chicken.

Pour soup mixture over.

Sprinkle iwth paprika.

Cover with foil and bake 15 to 20 minutes.

Servings: 6 | Prep Time: 1 hour

Poppy Seed Chicken Recipe

Posted by Grandma Jeanne on July 14, 2010

8 chicken breasts, cooked
2 cans cream of chicken soup
1 cup sour cream
1/4 to 1/2 cup chicken broth
2 tubes of Ritz crackers, crumbled
3 tablespoons poppy seeds
1 stick butter, melted

Cook and cube the chicken and place in a greased 9×13 Pyrex dish.

Make a sauce by whipping the soup, sour cream, and broth.

Pour over the chicken.

Cover well with crumbled Ritz crackers.

Top with the 3 tablespoons poppy seeds.

Drizzle 1 stick of melted butter over the top.

Bake at 350 degrees, uncovered, 35 to 40 minutes, or until lightly browned and bubbly.