There's just something about mom's butter baked chicken that makes it irresistible. Maybe it's the tender, juicy chicken breasts smothered in a rich, creamy sauce. Or maybe it's the crispy skin that gets perfectly golden brown in the oven. Whatever the secret ingredient is, this dish is always a hit at my family dinners.
Ingredients
¼ cButter
1cFlour
1 canCream of chicken soup
4Chicken breasts, Boneless, skinless
¼cWater
1canEvaporated milk
⅛ tspPepper
1 ½tspSalt
Instructions
Heat the oven to 425 degrees.
Place a small amount of the evaporated milk into a shallow bowl.
Add the flour to a separate shallow bowl, and season with the salt and pepper.
Dip the chicken first into the milk, and then into the flour, coating it well.
Melt the butter, and place into the bottom of a 9x13 baking dish.
Layer the chicken in the baking dish, and bake for 30 minutes.
In a bowl, whisk together the rest of the evaporated milk, water and cream of chicken soup.
Remove the chicken and flip it over.
Pour the soup mixture over the chicken, and bake for another 30 minutes.