Ingredients
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1 cup water
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1/4 cup apple cider vinegar
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1/4 cup margarine
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3 tablespoons texas pete hot pepper sauce (to taste)
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2 (4 ounce) cans sliced mushrooms ("or" sliced fresh)
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1 teaspoon pepper
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7 1/4 ounces cream of mushroom soup
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salt
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mashed potatoes, incorporated into meal
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2 lbs skinless chicken breasts or 2 lbs skinless chicken thighs
Instructions
- Preheat oven to 350°F.
- Arrange chicken in baking pan or deep broiler pan.
- Pour apple cider vinegar over chicken pieces, followed by hot pepper sauce.
- Sprinkle chicken with black pepper and salt to taste.
- Whisk cream of mushroom soup into water until smooth, add to pan.
- Add mushrooms into liquid.
- (For a better texture, try sautéing mushrooms in a little margarine before adding to pan).
- Bake for 45 minutes or until chicken is done and gravy is as thick as you'd like.
- Check occasionally during cooking, you may need to add water, and stir gravy to avoid scorching around edges of pan.