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1.
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Line a 9 x 13 cake pan with foil (for easier clean up only).
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Generously spray the pan or casserole dish with cooking spray.
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Preheat your oven to 300F degrees.
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2.
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Lay out the chicken pieces in the pan.
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3.
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Pour the onion soup mix into a small bowl and with a spoon, generously sprinkle the dry soup mix over each piece of chicken.
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4.
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In a sauce pot over medium to medium high heat, heat the olive oil and flour together, whisking to make a roux.
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Allow the roux to turn a light golden color while continuing to whisk it.
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5.
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Slowly add your chicken stock to the roux, whisking constantly to work out any lumps that form.
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Add the liquid from the cans of mushrooms.
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Keep whisking and reduce the heat to medium low.
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6.
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Allow the sauce to thicken slightly, then add the mushrooms, garlic powder, and salt and pepper, to taste.
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7.
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Once the sauce is thickened to your liking, pour half of it over the chicken.
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Reserve the rest to use later.
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8.
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Cover the pan/casserole with foil and bake for 3 hours.
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No peeking!
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When done, you will have perfect, delicious chicken with a sauce to serve over rice or potatoes.
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The extra sauce can also be reheated and used for rice or leftovers.
