Ingredients:
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
3 lbs chicken, I use boneless, skinless
1 (16 ounce) jars pearl onions, drained
1 (4 1/2 ounce) jars sliced mushrooms, drained
1 (12 ounce) cans evaporated milk
1 (10 ounce) cans cream of mushroom soup
1 cup shredded cheddar cheese
1 teaspoon soy sauce
1/4 teaspoon pepper
1/4 teaspoon paprika ( to taste)
Directions:
Preheat oven to 375. Put butter in a 13 x 9 pan in oven to melt butter.
In a small bowl or plastic bag, mix together the flour, salt and the 1/8 t. pepper. Coat the chicken pieces with the flour mixture and place them in a single layer in the pan.
Bake in the oven for 35 minutes.
Remove pan from oven, turn the chicken and pour off fat. Add the onions and mushrooms.
In a medium bowl, stir together the evaporated milk, cream of mushroom soup, cheddar cheese, soy sauce and the 1/4 t. pepper.
Pour the milk mixture evenly over the chicken, onions, and mushrooms. Sprinkle with paprika.
Cover loosely with foil and bake for 15-20 minutes more or until the sauce is heated through and the chicken is no longer pink. Serve over noodles, potatoes, or rice.
Servings: 6
Time preparation: 15 min.
Time total: 55 min.