Gravy is almost a food group in the South so it is often part of classic Southern cooking. There are many different types of gravy but one of the favorite, most Southern style gravies is a good cream or milk gravy. Serve that cream gravy with chicken and you'll have something special.

This recipe is one of my personal favorites and it's been handed down for a few generations on the Southern side of my family.

Here's what you will need to make Chicken and Gravy

3 to 3 1/2 pound frying chicken, cut up into pieces (Or, what I often do because my family likes meaty thighs is to use just chicken thighs or legs and thighs)

1/2 cup flour

1/4 cup melted butter or margarine

2/3 cup milk

1 can condensed cream of mushroom soup

1 cup shredded cheese (American, Swiss, even Mozzarella)

1/2 teaspoon salt

1/4 teaspoon pepper (more or less to taste)

2 white onions, peeled and chopped

8 ounce container whole fresh mushrooms, sliced

Paprika

Coat chicken pieces with flour and place in a 13 x 9 pan (sprayed with pan spray), skin side down in the melted butter. Bake uncovered in a preheated 425 degree oven for 30 minutes, turn chicken and bake another 15-20 minutes until chicken is brown.

Remove from oven and lower temperature to 325.

Pour away excess drippings and fat (or do what I do and use another 13x9 pan). Place chicken with skin side up in the pan.

Mix milk, soup, cheese, salt, and pepper. Add onions and mushrooms to this mixture. Pour over the chicken pieces. Sprinkle top with paprika.

Cover pan with foil and bake in the oven for 20 to 30 more minutes.

This serves six to eight people. Serve with a mound of fluffy mashed potatoes and buttermilk biscuits. The gravy is made and the chicken is tender as well as crisp.

This is one of my favorites and my husband, born of Louisiana parents, loves this chicken and gravy!