chicken pieces (white, dark, or mixed)
1 can of cream of mushroom soup
1 or 2 packages of onion- mushroom dry soup mix (Lipton’s® soup mix has better taste or just onion mix)
1 & 1/2 cups of milk (whole milk gives the best taste)
Preheat the oven to 350° F.
Spread the dry soup mix over the bottom of the pan. Make sure the mix is spread evenly.
Place the chicken in the pan, on top of the onion mix.
In the mixing bowl, mix the cream of mushroom soup and the milk. Mix it well so there are no lumps.
Pour the mixture over the chicken and place it in the oven.
Cook at 350° F for 30 minutes and then turn the chicken over and cook for another 30 minutes, or until the chicken is done and the gravy is brown. Use a meat thermometer to check the meat is at least 165° F.
Note: Serve it hot. It tastes very good with rice or mashed potatoes. You can also substitute with pork steaks or beef steaks. Just reduce the cooking time. In any case, it’s DA BOMB!