Recipe: Baked Chicken That Makes Its Own Gravy (Carnation label, 1960's)

BAKED CHICKEN THAT MAKES ITS OWN GRAVY

"In 1964 the Carnation Evaporated Milk label featured this savory recipe for chicken and it's been an asked-for special ever since. Chicken and gravy fans love it. Add hot cooked rice and a tomato salad for a true Deep-South supper."

3 to 3 1/2 lbs. frying chicken pieces
1/4 cup flour
1/4 cup melted butter
2/3 cup undiluted Carnation Evaporated Milk
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 cup (4 ounces) grated process American cheese
1/2 tsp. salt
1/8 tsp. ground black pepper
2 cups (one 1 lb. can) drained whole onions
1/4 lb. sliced mushrooms
Dash paprika

Coat chicken with flour. Arrange chicken in single layer with skin down in melted butter in 13x9x2-inch baking dish.

Bake uncovered in 425 degrees F oven for 30 minutes. Turn chicken, bake until brown, 15 to 20 minutes longer, until tender. Remove from oven and reduce temperature to 325 F. Pour off excess fat.

Combine Carnation, undiluted soup, cheese, salt and pepper. Add onions and mushrooms to chicken. Pour Carnation mixture over chicken. Sprinkle with paprika.

Cover dish with foil. Return to oven and bake at 325 degrees F for 15 to 20 minutes.

Makes 6 servings
Source: Best Recipes from the Backs of Boxes, Bottles, Cans and Jars by Ceil Dyer, Bantam Edition, 1981