Tuesday, January 16, 2018

Carnation Chicken

This recipe has been around since at least 1964, when it was put on the label of a carnation evaporated milk can.  It's been one of Carnations most requested recipes and I know why. It's SO good. The chicken is tender and the flavor is just right. Even the ones in my family that don't like mushrooms, love this dish.
 
3-1/2 lbs. of chicken
1/4 cup flour
1/4 cup melted butter
2/3 cup Carnation Evaporated Milk
1 can cream of mushroom soup
1 cup Sharp Cheddar Cheese
1/2 tsp. salt
1/8 tsp. pepper
2 cups onions, sautéed
1 can mushroom stems and pieces
dash paprika
 
Put butter in the bottom of a 9x13 baking dish and put in a preheated oven at 425, until just melted.
Dip chicken pieces in flour and put in dish.
Bake uncovered for 30 minutes.
Turn chicken over and bake an additional 15-20 minutes or until brown and tender.
Remove from oven and reduce temperature to 325.
Combine Carnation milk, soup, cheese, salt and pepper.
Put the onions and mushrooms over chicken and then pour carnation mix over top.
Sprinkle with paprika.
Cover and bake 20 minutes.
 

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