My grandma used to make this chicken for us...now whenever I make it, I think of her.
1/4 c. butter, melted
3 lbs. chicken
1/4 c. all-purpose flour
8 pearl onions
4-oz. jar mushroom stems and pieces, drained
2/3 c. evaporated milk
10-3/4 oz. can cream of mushroom soup
1 c. pasteurized processed cheese spread, cubed
3/4 t. salt
1/8 t. pepper
Garnish: paprika
Spread butter in a 12"x8" baking pan; set aside. Coat chicken pieces with flour; arrange in baking dish skin-side down in a single layer. Bake, uncovered, at 425 degrees for 30 minutes. Turn chicken over; bake an additional 15 to 20 minutes until golden. Top with onions and mushrooms; set aside. Combine evaporated milk, soup, cheese, salt and pepper; pour over chicken. Sprinkle with paprika; cover with aluminum foil. Reduce oven to 325 degrees and bake an additional 15 to 20 minutes. Serves 4 to 5.
Wrap a length of wired, sparkly beads around the stems of beverage glasses...a whimsical surprise!