This is a simple, hearty meal of baked chicken and gravy that Rachel's grandmother from Jasper, Alabama (affectionately known as "Memaw") showed us how to make this summer when we paid her a visit. This is very easy and very tasty.
Ingredients:
6-8 bone-in or boneless chicken thighs
2 cans cream of mushroom soup
8oz sour cream
1/2 cup of milk
Fresh sauteed mushrooms
S&P to taste
Spray the pan with non stick spray. Trim the chicken and season with some S&P. Saute some fresh mushrooms a small bit of butter. Mix the soup, sour cream, milk and sauteed mushrooms, and pour over the chicken. Bake in the oven at about 350 uncovered for 45 minutes and then cover and continue cooking for another 30 minutes, or more/less until chicken is cooked through. The chicken should be falling apart at this point. When I made this for Memaw, I will always remember her wise advice (she said with a smirk and a wink) - Rachel, you never take it out until it's done... (that's what she said!)
Serve over rice and with a side, usually a green vegetable like green beans.
Enjoy!
Bwahahahah on the book. And this sounds exactly like a family secret of ours, except they add a half can of diced green chillies for kicks. Sounds disgusting. Taste like country yum!
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