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Amish Chicken (it makes its own gravy while baking) supper tonight. So simple!

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Ingredients:
6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water

Directions:
Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350* for 1 1/2 hours or until the skin is golden brown.

See also  Crockpot Philly Cheese Steak Casserole

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23 Comments

  2. Haley

    Currently trying to cook this recipe. Is the cream and water supposed to fully cover the chicken? Seemed like way too much. Hopefully it turns out!

    • Amoi

      How did it turn out? Would be nice to see a review from someone who made this!

    • Samantha

      How did it turn out? I’m trying this for dinner tonight!

  3. Paulette Carlisle

    Were going to have this for dinner tonight easy enough hope it turns out

  4. D< Burrough

    seems like cream & skim or whole milk; equal water & cream seems a waste of cream

    • Gerry

      Or use half & half. Should be about same.

    • Sandra Massey

      The cream is what makes it rich and thick…skim mile or plain milk would be like cooking in water, might as well boil it if youā€™re going to do that

  5. Carol Lenik

    Is the pasta baked with the chicken? I didn’t see it listed.

    • Pamela Cunningham

      I have the same question about the noodles? I do not see the reply to Carol Link.

    • Paula

      Iā€™m sure thatā€™s just a serving suggestion. You could also serve it over rice or mashed potatoes, Iā€™m sure.

    • henny

      It’s a recipe for the chicken. You can serve the chicken over cooked pasta.

  6. Tonya Rosell

    This is good I make this once a month but I use boneless skinless breast instead. My family loves this.

  7. Shane

    Can you do a conversion for the time for a slow cooker/crock pot?

    • Taza G.

      Following, as this was also my question!

  8. Kendrean Padgett

    Just tried this for supper tonight. Was not impressed. It turned out very watery and no flavor. Hubby is attempting to salvage it. I do believe there is at least a step or two missing.

  9. Alma Christian

    I didn’t see when to add pasta. Is it cooked and then added to chicken?

  10. Renee

    Can it be skinless chicken ?

  11. Momma

    This is one of our favorite dishes in our house.

  12. Tom Mcclaran

    I havenā€™t made this recipe yet but I would like to, Iā€™m not sure what size baking dish to use and is the water and heavy cream supposed to cover the chicken completely.

  13. Donna

    There are no answers to anyone’s questions. It seems it would be too liquidity???

  14. Patricia

    Fixing this recipe now can’t see whole recipe is there any thing after bake til skin is brown

  15. Kerry McLean

    I used 4 chicken breasts in a small 2.2 quart/ 2 liter baking dish. I poured the liquids in together first, dredged the chicken in the flour with spices mixed in so I was sure they were covered and then added remaining flour/spice dry ingredients mixture to the rest of the liquid and gently stirred it in so it could ā€œmake gracyā€ while it cooked. I boiled up the bow-tie pasta separately.

  16. Denise Silveira

    I made this with skinless chicken breast and then wrapped each piece with bacon. Did not used all the liquid as required, but I wish I did. My husband loved it. Will make it again.

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