Baked Chicken and Gravy is a budget-friendly meal that is perfect for a cold winter night. The smothered chicken and gravy dinner is filling and delicious.
In 2016 we traveled back to Tennessee for Thanksgiving. I always love to visit with my Great Aunt Ree in Memphis. She’s almost 90-years-old and we ask her a million questions about family.
I’ve looked at so many of our family’s black and white photos over the years and wondered what my great-grandmother was like in her younger years, how she made it through the day picking cotton, growing her own garden, feeding lots of kids, and not having air-conditioning–ack!
My heart seems to fill up more with each story. The photographs come to life for me, and I get a sense of where I came from.
Don’t you love looking at all of the older photos? Do you ask a lot of questions like I do?
While we were there she gave me some old food magazines and a very old cookbook. So old, that when you open the pages it smells like a card catalog from the library. I don’t know about you, but I love that smell!
I found some great recipes to share and baked chicken and gravy is one of them. It’s also a budget-friendly recipe, which we love in our house. Feeding two growing boys can be a challenge on the pocketbook. And this is one of those easy baked chicken recipes that’s inexpensive.
You can eat this baked chicken and gravy over rice, mashed potatoes, or with some veggies.
Recipe and printable instructions at the bottom of the post.
How Do You Make A Chicken Gravy
I am telling ya, I love cream cheese. It’s inexpensive, and it makes a dish taste much creamier. So, any meal that starts out with cream cheese is a good one in my book.
Add the softened cream cheese and one can of cream of celery soup. If you forgot to set the cream cheese out to soften, that’s ok. I never remember to set it out. It will mix up just fine.
Add the salt, pepper, and milk and mix it up.
Get your chicken ready. I used three breasts for this recipe. It fed all four of us, including those two growing boys.
Spread the cream cheese mixture over the chicken. You will be turning it over once, halfway through the baking process.
The juices from the baked chicken will add even more liquid to the gravy, so you will have plenty to spread around.
I baked the chicken for a little over an hour at 350-degrees. You can turn up the heat and lower the time if you want to get supper on the table a little faster.
Turn the chicken over once, halfway through the baking time.
Mashed potatoes and green beans are great side dishes to baked chicken and gravy. There’s enough gravy to spread on your potatoes, as well.
- 3-4 boneless, skinless chicken breasts
- 1 tsp. salt
- 1 tsp. pepper
- 1/4 cup milk
- 3 oz. cream cheese (softened)
- 1 - 10.5 oz. can cream of celery soup
- Preheat oven to 350-degrees.
- In a medium-sized bowl, add the cream cheese, salt, pepper, milk, and cream of celery soup. Mix until well blended.
- Place the chicken in a casserole dish.
- Cover the chicken with the cream cheese mixture and place in the oven.
- Bake for 40 minutes and turn the chicken once.
- Bake 40 more minutes, or until chicken is done.
More recipes you’ll love:
Miz Helen’s Country Cottage