Monday, November 22, 2010

Mom's Butter Baked Chicken

My mom calls this creation of hers butter-baked chicken. Can't go wrong with that! This chicken is super delicious. It's easy to throw together and it comes out nice and moist!

Here's what you'll need for 4 servings:
  • 4 chicken breasts (I use boneless skinless)
  • 1 can evaporated milk
  • 1 cup flour
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup butter
  • 1 can Cream of Chicken soup
  • 1/4 cup water

Preheat oven to 425

First, pour a little of the evaporated milk in a small dish...just enough to dip your chicken in. After you dip each piece of chicken in the milk, roll it in the flour seasoned with salt and pepper. Melt butter in 13x9 pan and cook the chicken in the melted butter for 30 minutes at 425.

Mix water, can of soup, and what's left in your can of evaporated milk together. Turn chicken over after 30 minutes of baking and pour soup mixture on top. Bake for 30 more minutes until nice and golden brown.

The gravy this creates is delicious! It's great if you want to cook some mashed potatoes to go along with it. Mmmmmm....




40 comments:

  1. This is a recipe I started making after our preacher's wife, Judy Latham, brought a similar dinner to your dad and I when we came home from the hospital after Stephanie was born.

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  2. how long would i have to cook the chicken if i set my oven at 375-400?

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  3. Replies
    1. Never mind.. don't know how I missed it! Lol

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  4. what size can of evaporated milk do you use?

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  5. yes please!!!! what size can of evaporated milk?

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  6. made this tonight and it was awesome! didn't have any evaporated milk so I just used whole milk...still tasted great!

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  7. making it tonight

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  8. Regular size can I think they're 12 oz

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  9. This was an amazing recipe. I used home-made cream of chicken soup and the gravy was fantastic. Thanks for sharing.

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  10. Amazing great taste. Filed this one under easy relish go to recipes!

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  11. Oops delicious go to recipes.

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  12. Can't wait to try this!!!

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  13. What could I use instead of the cream of chicken soup?? Trying to avoid going back out to the grocery store haha

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    1. Cream of Mushroom, maybe with chicken bullion or chicken soup base.

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  14. Hi Tamara I too don't feel like schlepping to the store when all I have is cream of mushroom is just gonna have to suffice. Will let you know how it turned out. BTW, you posted on my birthday. Happy belated birthday to me!

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  15. Hi Sarah cute pooch. What's its name and is it a boy or girl?

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  16. has anyone tried to do this recipe with pork chops?

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    1. I think it would be great with the mushroom gravy...

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    2. My mom did this with pork chops and it was good. Not as good as the chicken is in my opinion but still yummy! I agree mushroom gravy would be yummy with it too.

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  17. This recipe is awesome! I wouldn't change a thing. However, more butter is always better. Maybe some bacon...just call me Paula Deen.

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  18. It's a 5 oz can of Pet Milk and the only thing I do different is cut the boneless/skinless chicken breasts in half (length wise). Super easy and darn good meal!!!! Mmmm Mmmm...

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  19. This is truely delicioso I just made this tonight and EVERYONE loved it, even my 9yr old daughter asked for seconds. Next time im going to add bacon...#Yum

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  20. Can you use margarine insttead

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    1. Why would you do that?? I wouldn't think it would have the same rich flavoring. I just kid, I live in the dairy state, can't imagine ever using margarine.

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  21. Cook the chicken breasts for a total of an hour? That's going to be some really dry chicken...

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  22. I don't thaw my chicken beforehand, I just put it in frozen and it comes out perfect, not dry at all :)

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    1. This comment has been removed by the author.

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    2. (Sorry about the delete above--I had a typo)

      Have you cooked this with chicken that's thawed? Half the time for cooking, maybe? Because it looks good, but I don't buy chicken breast frozen.Also, you might want to add the frozen chicken breast part to the recipe--just because some who aren't terribly experienced might do this with chicken that's already thawed without knowing any better :)

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  23. I just made it and used fresh chicken. Not dry at all. Very tender and delicious :-)

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  24. Made Moms' Butter Baked Chicken tonight for dinner. Chicken was very moist and tender and sauce was scrumptious!!!

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  25. This is one of my go to recipes but tonight I was out of cream of chicken soup so I used cream of broccoli instead. It was devine!

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  26. I cook it uncovered,?? No foil on top of the pan

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  27. I am not a fan of breast meat but this was fantastic! My evaporated milk had gone funky, so I used milk and 1/2 & 1/2, no water. I heated the butter and pan up until brown and hot before adding the chicken. I added a little parm and a sprinkle of dried parsley at the end and broiled until brown and bubbly. Paired with rice pilaf heavy in vegetables and broccoli, my 4 grown sons mowed this down. This will be a often used recipe. My boys took the recipe home to make on their own. Super moist and flavorable.

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  28. As anyone had an issue with the glass dish shattering when the soup mixture was poured in? I made this night before last. We were so hungry smelling it....Heavenly!! The soup mixture sat out on the counter while the chicken cooked for 30 minutes. When I poured the room temperature soups over it, the dish shattered. As we were cleaning up the mess, it shattered a second time. I went back to see if I left something out, but I didn't. Just curious as to if this has happened to anyone else. Blessings.....

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  29. Oh no! So sorry to hear that your dish shattered! Not sure why that happened?!? This has been a staple recipe in our family for 35+ years and we've never experienced that...
    Maybe the cooking ware? I'm sorry I don't have more advice to offer! Hope you try it again! :)

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  30. This dish was absolutly delicious....Will be a staple recipe in our house at least 3 times a month

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  31. what size can of evaporated milk???

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