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Ingredientes
- 3-4 lbs. chicken
- 1/4 c. flour
- 1/4 c. melted butter
- 2/3 c. (sm. size can) evaporated lowfat milk
- 1 (10 3/4 ounce.) can cream of mushroom soup
- 1 c. grated American cheese
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 c. (1 pound can) whole onions, liquid removed
- 1/4 pound fresh mushrooms, sliced (can use canned)
- Dash of paprika
Direcciones
- Coat chicken pcs with flour. Arrange chicken in single layer with skin side down in melted butter in a 13"x9"x2" pan. Bake, uncovered at 425 degrees for 30 min. Turn chicken pcs and bake till brown that is about 15 to 20 min longer or possibly till tender. Remove from oven. Reduce oven temperature to 325 degrees. Pour off excess fat from pan. Combine lowfat milk, soup, cheese, salt and pepper. Mix together and then add in onions and mushrooms. Pour over chicken and bake covered for an additional 25 min. Serve with cooked rice. Pour gravy over chicken and rice and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 305 | |
| Calories from Fat 202 | 66% |
| Total Fat 22.58g | 28% |
| Saturated Fat 8.98g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 419mg | 17% |
| Potassium 231mg | 7% |
| Total Carbs 4.17g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.59g | 0% |
| Protein 20.48g | 33% |
