Baked Chicken With Mushrooms Recipe

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Servings: 12

Ingredients

Directions

  1. PAN: 18 BY 26-INCH SHEET PAN (5 EA) TEMPERATURE: 350 F. OVEN 18 BY 24-INCH ROASTING PAN (3 EA)
  2. 1. WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER. DRAIN WELL.
  3. 2. SPRINKLE Pcs OF CHICKEN WITH Mix OF SALT AND PEPPER; ARRANGE ON SHEET PANS.
  4. 3. POUR MELTED SHORTENING Or possibly SALAD OIL Proportionately OVER CHICKEN.
  5. 4. BAKE 1 HOUR Or possibly Till DONE (180 F.).
  6. 5. REMOVE CHICKEN; PLACE AN EQUAL QUANTITY OF CHICKEN IN EACH ROASTING PAN. DRAIN Or possibly SKIM OFF FAT FROM DRIPPINGS. RESERVE DRIPPINGS FOR USE IN STEP
  7. 6. RESERVE FAT FOR USE IN STEP 8.
  8. 6. RECONSTITUTE SOUP AND GRAVY BASE WITH DRIPPINGS AND BOILING WATER; MIX WELL.
  9. 7. RECONSTITUTE Lowfat milk; Add in TO STOCK Mix. HEAT TO A SIMMER.
  10. 8. COMBINE FAT AND FLOUR; COOK AT LOW HEAT Till LIGHT BROWN, ABOUT 5 Min.
  11. 9. STIR BROWNED FAT AND FLOUR Mix INTO STOCK Mix; COOK Till THICKENED, STIRRING CONSTANTLY.
  12. 10. POUR 3 1/2 Quart GRAVY Proportionately OVER CHICKEN IN EACH PAN. SPRINKLE WITH PAPRIKA.
  13. 11. BAKE 30 Min Or possibly Till CHICKEN AND GRAVY ARE HEATED.
  14. NOTE:
  15. 1. IN STEP 1, 82 LB CHICKEN, BROILER-FRYER, WHOLE (CUT INTO QUARTERS Or possibly EIGHTHS) Or possibly 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED.
  16. NOTE:
  17. 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  18. SERVING SIZE: 2 Pcs C

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