Oven Chicken With Dried Beef Gravy Recipes

CHICKEN AND CHIPPED BEEF

Steps:

• Lightly grease 9x13 glass casserole dish and line with dried beef.
• Wrap bacon around chicken breasts and lay on dried beef.
• Mix sour cream and chicken soup together and pour over chicken.
• Cook for 1 hour at 350 degrees or until tender.

COMPANY CHICKEN WITH DRIED BEEF

Steps:

• In large casserole dish, place a layer of dried beef slices, slightly overlapping each other.
• Wrap a slice of bacon around each chicken breast and place on top of dried beef.
• In a saucepan, heat together the cream cheese, sour cream, and undiluted mushroom soup.
• Heat through until cream cheese is partially melted.
• Pour sauce over chicken.
• Sprinkle each breast with paprika.
• Cover and bake for 2 hours at 350.
• When serving, spoon soup mixture over each chicken breast and serve extra soup mixture in gravy boat or pitcher.

CRISPY OVEN FRIED CHICKEN WITH GRAVY

Steps:

• Place the chicken in salted water for 15-20 minutes.
• Preheat oven to 425°.
• Place vegetable oil and margarine in shallow baking pan and set in oven to heat and melt.
• Combine flour and seasonings in a plastic bag.
• Shake pieces of chicken in flour mixture.
• Remove hot pan from oven and arrange chicken pieces on it, skin side down being sure not to crowd.
• Place pan in oven and bake 30 minutes.
• Turn chicken so that the skin side is up and continue to bake 20 to 30 minutes more until nicely browned and juices run clear.
• Remove to a platter and keep warm allowing to rest for at least 10 minutes.
• For gravy, scrape baking pan and place 3 tablespoons of the accumulated cooking fat and browned bits into a saucepan.
• Stir in 3 tablespoons of flour and cook 1-2 minutes until well combined.
• Stir in 2 cups chicken broth and continue cooking and whisking until gravy boils and thickens.
• Cook for about 2 minutes.
• Season with salt and pepper if necessary.

BAKED CHICKEN THAT MAKES ITS OWN GRAVY

Steps:

• Set oven to 425 degrees F.
• Grease a 13 x 9-inch baking pan.
• Coat the chicken lightly and evenly in the flour.
• Melt the butter, and spread evenly in the bottom of the baking dish.
• Arrange the chicken in a single layer with skins down in prepared baking dish in the melted butter.
• Bake uncovered for 30 minutes.
• Remove the chicken from the oven.
• Reduce the temperature to 325 degrees.
• Pour off any excess fat.
• Add in the onions and mushrooms to the chicken in the baking dish.
• In a bowl, combine the soup, evaporated milk, cheese, Parmesan cheese (if using) salt and pepper, cayenne (if using), and garlic powder or fresh garlic (if using).
• Pour the mixture over the chicken.
• Sprinkle with paprika.
• Continue to bake for 15-20 minutes longer.

BAKED PASTA

Steps:

• In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes.
• Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.
• Combine the cooked ziti and the sauce, and spread into a greased 9x13 baking dish. Sprinkle with mozzarella cheese.
• Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until bubbly.

GRAVY FOR BEEF, PORK, CHICKEN OR TURKEY

Steps:

• Variations: Add fresh sliced mushrooms, or onions, or hot pepper flakes, or any special spice to create a foreign flavor such as cummin or curry.
• This is a basic recipe to making gravy for any type of oven-roasted meat.
• In a small bowl, add water and flour, stirring to get out all lumps.
• Remove meat from the roasting pan leaving all the liquid and dried bits.
• On the stovetop, over a low heat, add water to pan drippings, stirring constantly with a wooden spoon, dissolving all the flavors from the bottom of the pan.
• As the liquid thickens, add salt, pepper, and spices, including the gravy master.
• If gravy is too thick, add more water, a little at a time while stirring.
• Stop at the desired thickness.
• Remove from the heat.
• Pour gravy through a strainer to remove any lumps, debris that did not dissolve.
• Fill your favorite gravy boat and serve!
• *If gravy is too thin, add 1 teaspoons of flour at a time (again, diluted in 1/4 cup of cold water) until the desired thickness is achieved.
• Amount will depend on how much liquid is in your roasting pan after meat has cooked.
• By adding more water and adjusting the flavorings, you could s-t-r-e-t-c-h this recipe to accommodate the servings required, but be careful not to lose the richness of the meat flavor.