Ingredients
-
6 - 8
-
1
-
1
-
1 1/2
-
1/8
-
1/4
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Butter Baked Chicken, This great recipe is from the Lubbock Christian U Associates 1975 cookbook (It was submitted by Joan Rigney ), I made this last night and it was delicious! Even my picky eater liked it, saying, Be sure to save this recipe I had 3 large boneless skinless chicken breasts and I sliced them in half length way They were a perfect fit in the 9 x 13 pan I set the oven for 400 and cooked for half hour After the turn and soup addition I cooked for 25 more minutes and that was plenty used cream of chicken with herbs which I thought was a nice touch I might even add a few more herbs next time I think it would be good with cream of mushroom too? Was planning to serve with mashed potatoes but changed my mind at the last minute and made rice I am sure the gravy is wonderful on either Thanks for offering such a yummy recipe!
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Steps
|
1
Done
|
Preheat Oven to 425. |
|
2
Done
|
Dip Chicken in Milk, Then Roll in Seasoned Flour. |
|
3
Done
|
Melt Butter in 9 X 13 Baking Dish. |
|
4
Done
|
Place Chicken, Skin Side Down, in Butter. |
|
5
Done
|
Cook 30 Minutes. |
|
6
Done
|
Mix Water, Remaining Milk and Soup Together. |
|
7
Done
|
Turn Chicken and Pour Soup Mixture Over It. |
|
8
Done
|
Bake 30 Minutes More. |
|
9
Done
|
Remove Chicken and Stir Gravy. |
