Baked Chicken With Mushrooms Recipe

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   PAN: 18 BY 26-INCH SHEET PAN (5 EA) TEMPERATURE: 350 F. OVEN 18 BY 24-INCH ROASTING PAN (3 EA)

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   1.

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   WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER.

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   DRAIN WELL.

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   2.

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   SPRINKLE Pcs OF CHICKEN WITH PEPPER; ARRANGE ON SHEET PANS.

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   3.

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   POUR MELTED SHORTENING Or possibly SALAD OIL Proportionately OVER CHICKEN.

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   4.

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    BAKE 1 HOUR Or possibly Till DONE (180 F.).

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    5.

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    REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING PAN.

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    DRAIN Or possibly SKIM OFF FAT FROM DRIPPINGS.

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    6.

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    COMBINE SOUP WITH 2 3/4 Quarts OF WATER.

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    BRING SOUP Mix TO A BOIL.

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    7.

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    POUR 3 1/2 Quart SOUP Proportionately OVER CHICKEN IN EACH PAN.

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    SPRINKLE WITH PAPRIKA.

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    8.

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    BAKE 30 Min Or possibly Till CHICKEN AND GRAVY ARE HEATED.

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    NOTE:

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    1.

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    IN STEP 2, 65 LB CHICKEN, BROILER-FRYER, CUT-UP Or possibly 82 LB CHICKEN,BROILER-FRYER, QUARTERED MAY BE USED.

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    NOTE:

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    2.

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    OTHER SIZES AND TYPES OF PANS MAY BE USED.

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    SEE RECIPE NO.

* Per serving · 4 servings · Values may vary.

No additional tips available.