This recipe comes from a book that was given to me by a sweet friend many years ago. The book is a compilation of recipes taken from the backs of boxes, bottles, cans, and jars, such as Campbells, Kellogg's, Tabasco, and Pepperidge Farm There are some really great recipes in this book. Many, such as the recipe I am posting, are nostalgic as well. If you are interested in buying this book, you can check it out on this quick link to Amazon.
This particular recipe came off of the Carnation Evaporated Milk can, circa 1964, and it comes with my personal disclaimer: The chicken does not "make its own gravy." At no time did any of the chicken in this dish make or even assist in the gravy making. I did it all on my own. It does convert from a creamy to a more gravy-like consistency during the baking time, however. I changed a few ingredients from the original, such as cheddar instead of American (gag) cheese.
Baked Chicken that Makes Its Own Gravy
6 boneless, skinless chicken breasts
1/4 cup flour
1/4 cup melted butter
1 small can Carnation (I actually used Pet!) Evaporated Milk
1 can cream of mushroom soup
1 cup grated cheddar cheese
1/2 tsp salt
1/8 tsp pepper
1 carton fresh mushrooms
1 small onion, chopped and sauteéd in butter
Coat chicken with flour. Arrange in a single layer in melted butter in a large baking pan. Bake uncovered at 425° for 30 minutes.Turn chicken and bake until brown, about 15-20 minutes longer. Remove from oven and reduce temperature to 325°. Pour off any excess fat. Combine remaining ingredients and pour over chicken. Cover with foil and bake for about 15-20 more minutes.
Yield: 6 servings
Coat each chicken breast with flour. I also added a little salt and pepper.
Combine gravy ingredients. Don't expect any help from the chicken.
Okay, so these pictures do not do this fabulous recipe any justice. The chicken was tender and the gravy was delicious. I highly recommend this for company or for just a family dinner.
I hope you try it!