Ingredients
- 4 boneless skinless chicken breasts
- 1 can evaporated milk
- ½ C. flour
- 1½ tsp. salt
- ⅛ tsp. pepper
- ½ C. butter
- 1 can Cream of Chicken soup
- ¼ C. water
Instructions
- Dip each chicken piece in a bowl filled with about ⅛ of your evaporated milk. Coat well and then roll it in the flour seasoned with salt and pepper.
- Melt butter in 9x13 pan and cook the chicken in the melted butter for 1 hour at 350.
- Mix together water, can of soup, and the rest of your evaporated milk.
- After chicken has been baking for 1 hour, turn chicken and pour soup mixture on top. Bake for 30 more minutes until golden brown. Serve as is. Creamy and Delish!!
I used chicken tenders for this recipe. I also mixed the flour, salt, pepper in a large ziploc bag and dropped all of the chicken in and shook it to coat. It worked perfect!
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