Ingredients:
3 -4 lbs chicken pieces
1/4 cup flour
1/4 cup butter
2/3 cup evaporated milk
1 (10 1/2 ounce) cans cream of mushroom soup, undiluted
1 cup Velveeta cheese, cubed very small (more if desired) or 1 cup colby cheese, grated ( more if desired)
2 tablespoons grated parmesan cheese (optional)
salt and pepper
1/8 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder (optional) or 2 -3 fresh minced garlic cloves (optional)
1 cup whole white pearl onions, drained
1 -2 cup sliced mushrooms
paprika, to sprinkle
Directions:
Set oven to 425 degrees F.
Grease a 13 x 9-inch baking pan.
Coat the chicken lightly and evenly in the flour.
Melt the butter, and spread evenly in the bottom of the baking dish.
Arrange the chicken in a single layer with skins down in prepared baking dish in the melted butter.
Bake uncovered for 30 minutes.
Remove the chicken from the oven.
Reduce the temperature to 325 degrees.
Pour off any excess fat.
Add in the onions and mushrooms to the chicken in the baking dish.
In a bowl, combine the soup, evaporated milk, cheese, Parmesan cheese (if using) salt and pepper, cayenne (if using), and garlic powder or fresh garlic (if using).
Pour the mixture over the chicken.
Sprinkle with paprika.
Continue to bake for 15-20 minutes longer.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.