Baked Chicken In Mushroom Sauce
|Chicken thighs and drumsticks/8 thighs / drumsticks||4 , joined (broiler fryer)|
|Seasoned pepper/Pepper||To Taste|
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Shredded mild cheddar cheese||1 Cup (16 tbs)|
|Whole sage||1 Teaspoon, crushed|
|Green onions||1 Bunch (100 gm)|
Line a shallow baking dish (about 9 by 13 inches) with foil.
Arrange chicken pieces in dish with skin side up.
Sprinkle lightly with pepper.
Combine soup with cheese and sage.
Finely chop green onion bulbs (save the tops) and add to soup mixture, stirring until well blended.
Spoon over the chicken to coat all pieces.
Bake uncovered in a 400° oven for about 55 minutes, or until tender, basting several times with sauce in the pan.
To garnish, thinly slice some of the reserved onion tops and sprinkle over the chicken.