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....
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.
ReplyDeletehow long would i have to cook the chicken if i set my oven at 375-400?
ReplyDeleteNib
DeleteHow much butter?
ReplyDeleteNever mind.. don't know how I missed it! Lol
Delete1/4 Cup butter
DeleteAmazing
ReplyDeletewhat size can of evaporated milk do you use?
ReplyDeleteyes please!!!! what size can of evaporated milk?
ReplyDeletemade this tonight and it was awesome! didn't have any evaporated milk so I just used whole milk...still tasted great!
ReplyDeletemaking it tonight
ReplyDeleteRegular size can I think they're 12 oz
ReplyDeleteThis was an amazing recipe. I used home-made cream of chicken soup and the gravy was fantastic. Thanks for sharing.
ReplyDeleteCheesecakey I make my own cream soups as well. They make anything delicious!
DeleteWhat size can of soup?
ReplyDelete10-3/4 oz
DeleteAmazing great taste. Filed this one under easy relish go to recipes!
ReplyDeleteOops delicious go to recipes.
ReplyDeleteCan't wait to try this!!!
ReplyDeleteWhat could I use instead of the cream of chicken soup?? Trying to avoid going back out to the grocery store haha
ReplyDeleteCream of Mushroom, maybe with chicken bullion or chicken soup base.
DeleteLove this chicken! Excellent!
DeleteHi 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!
ReplyDeleteHi Sarah cute pooch. What's its name and is it a boy or girl?
ReplyDeletehas anyone tried to do this recipe with pork chops?
ReplyDeleteI think it would be great with the mushroom gravy...
DeleteMy 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.
DeleteMushroom soup would be great with the pork chops. Love this recipe and making it again tomorrow but doing double gravy. Yummu
DeleteThis recipe is awesome! I wouldn't change a thing. However, more butter is always better. Maybe some bacon...just call me Paula Deen.
ReplyDeleteIt'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...
ReplyDeleteThis 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
ReplyDeleteCan you use margarine insttead
ReplyDeleteWhy 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.
DeleteCook the chicken breasts for a total of an hour? That's going to be some really dry chicken...
ReplyDeletePlease...try the recipe first.
DeleteVery moist. It’s cooked from frozen so it’s perfect
DeleteI don't thaw my chicken beforehand, I just put it in frozen and it comes out perfect, not dry at all :)
ReplyDeleteThis comment has been removed by the author.
Delete(Sorry about the delete above--I had a typo)
DeleteHave 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 :)
I just made it and used fresh chicken. Not dry at all. Very tender and delicious :-)
ReplyDeleteMade Moms' Butter Baked Chicken tonight for dinner. Chicken was very moist and tender and sauce was scrumptious!!!
ReplyDeleteThis 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!
ReplyDeleteI cook it uncovered,?? No foil on top of the pan
ReplyDeleteI 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.
ReplyDeleteAs 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.....
ReplyDeleteThis happened to me as well!! I want to make it again because it was so good but I am worried about breaking another dish. I wonder if you could heat the soup mixture up in the microwave some before pouring it over the chicken??
DeleteOne word: Pyrex
DeleteOh 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...
ReplyDeleteMaybe the cooking ware? I'm sorry I don't have more advice to offer! Hope you try it again! :)
This dish was absolutly delicious....Will be a staple recipe in our house at least 3 times a month
ReplyDeletewhat size can of evaporated milk???
ReplyDeleteTried this tonight and I did not have evaporated milk so I used 1% milk and it still turned out so yummy! My husband loved it!
ReplyDeleteDo you think this would be good with bone on and skin on chicken thighs?
ReplyDeleteThat's what I use and it's my husband's favorite dish
DeleteMade this last night for our family dinner and everyone loved it. Thanks for sharing.
ReplyDeleteCan anyone tell me the time & temperature difference if I use large bone-in chicken breasts for this recipe?
ReplyDeleteI'm trying this for the first time and just by tasting from the spoon, it's really good.
ReplyDeleteLove this recipe!! Make at least twice a month!!
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Sometimes you just need to have baked recipe You could be stressed out due to your job. Stressed out due to moving to another state or country. You may have simply had a bad day. You can turn your day around when you grill comfort foods.
ReplyDeleteIs there a print tab I'm missing? Thanks.
ReplyDeleteDo you use frozen chicken? An hour seems like an awful long time for thawed chicken. What's the time adjustment using thawed?
ReplyDeletenever had a baking dish shatter and I pour 350ยบ boiled fudge in mine. Plain old cheap Pyrex. Anyway, I was told to put a tablespoon in the dish before adding more hot liquid. My mother does this. I don't.
ReplyDeleteThis really looks delicious. I'd have to make some adjustments for all the carbs, though. Maybe coconut flour and coconut milk - but I bet it won't taste as good as yours!
ReplyDeleteBakeries are found aplenty around the world. The items that are typically found in bakeries are cakes, puffs, biscuits, cookies and other Baked comfort food However, the Italian bakery is one kind of a bakery that produces different goodies in addition to the staples.
ReplyDeleteboneless chicken breast
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Finally getting around to commenting on this recipe. I have been using this recipe for a while now. It has definitely earned its place in my "Family's Top Go-to" recipes. The gravy is out of this world delicious. It does not dry out the chicken but of course always pound the chicken to even thickness and adjust your cooking time to reach the appropriate internal temperature if you are worried about it drying out. Made this using different cuts of chicken as well. I certainly classify this as comfort food and boy is this a keeper!
ReplyDeleteI'm looking forward to making this but can someone help clear up the question that was asked in previous comments,,,, was answered but with 2 different answers so I'm still confused. What size can of evaporated milk do you use? Thank you for your help in advance.
ReplyDeleteI have made this a few times. It's really tasty and good comfort food. I made it to take to a friend who had cancer and he loved it. Really easy to make, too and inexpensive.
ReplyDeleteI used to make this ages ago From Betty Crocker recipe book Oven Fried Chicken It was great but never did the soup, so trying with the soup on it today.
ReplyDeleteI use a 12oz can. Great recipe. Tonight I'm making it with chicken strips & a side of rice for that extra gravy.
ReplyDeleteMaking this with bone-in thighs. Should be just as good...maybe better!
ReplyDeleteThat's the only way I make it
DeleteI made this with boneless skinless thighs. It was amazing!!! Cooking time was right on.I can't overstate how �� these were...
ReplyDeleteI made this exactly as the recipe said and it was really good. It was moist and the gravy was awesome
ReplyDeleteI made this for dinner tonight. I prefer boneless thighs so used that instead of breasts. It turned out great! The small bit of flour with the soup mixture does make a great gravy. And let’s face it, gravy makes any meal better! This is a very easy recipe with simple ingredients. Thank you!
ReplyDeleteIn the oven now! Didn’t have Evap milk, so whisked a bit of Mayo into the milk. Put some rice in bottom of the pan before pouring the soup mix over it,
ReplyDeleteI have cream of chicken soup with herbs or should I use the regular cream of chicken soup
ReplyDeleteThis was delicious
ReplyDeleteThis is a very yummy recipe!! my husband and I really enjoyed it. If the Lord will I will make it again. Thank you so much for the recipe.
ReplyDeleteOMG. Delicious!!!!
ReplyDeleteHello madam
ReplyDelete