Nothing beats our mom’s cooking, right? In my case, I always look up to my mom in a lot of things especially when it comes to food! She taught me everything I know. This recipe is my version of her famous recipe! You will be amazed at how easy it is to make this Butter Baked Chicken! In just an hour or so, you can have the most satisfying dish to serve today. Try it now!
Ingredients:
1 1/2 tsp salt
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1/4 c water
1/8 tsp pepper
1/4 c butter
1 can Cream of Chicken soup
1 c flour
4 chicken breasts (I use boneless, skinless)
1 can of evaporated milk (12 ounces)
Directions:
Prepare the oven and preheat it to 218 degrees C or 425 degrees F.
In a mixing bowl, add the evaporated milk.
Add a bit of evaporated milk into a mixing bowl.
In another mixing bowl, add salt, pepper, and flour. Whisk everything until well incorporated.
Add each chicken breast into the bowl with the evaporated milk and toss to coat. Transfer it into the bowl with the flour mixture, then toss again to coat. Shake off any excess. Repeat the process with the rest of the chicken.
Add butter to a 13×9-inch baking pan. Let it melt in the preheated oven.
Add the chicken pieces to the prepared baking pan. Make sure to leave a small space between each chicken. Put them in the oven and bake for half an hour.
In a mixing bowl, add the rest of the evaporated milk and a can of soup. Stir to combine.
Remove the pan from the oven, then add the soup mixture on top of the chicken.
Put the pan back in the oven and bake for another half an hour or until done.
Remove the pan from the oven.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Ingredients
- 1 1/2 tsp salt
- 1/4 c water
- 1/8 tsp pepper
- 1/4 c butter
- 1 can Cream of Chicken soup
- 1 c flour
- 4 chicken breasts (I use boneless, skinless)
- 1 can of evaporated milk (12 ounces)
Instructions
Prepare the oven and preheat it to 218 degrees C or 425 degrees F.
In a mixing bowl, add the evaporated milk.
Add a bit of evaporated milk into a mixing bowl.
In another mixing bowl, add salt, pepper, and flour. Whisk everything until well incorporated.
Add each chicken breast into the bowl with the evaporated milk and toss to coat. Transfer it into the bowl with the flour mixture, then toss again to coat. Shake off any excess. Repeat the process with the rest of the chicken.
Add butter to a 13x9-inch baking pan. Let it melt in the preheated oven.
Add the chicken pieces to the prepared baking pan. Make sure to leave a small space between each chicken. Put them in the oven and bake for half an hour.
In a mixing bowl, add the rest of the evaporated milk and a can of soup. Stir to combine.
Remove the pan from the oven, then add the soup mixture on top of the chicken.
Put the pan back in the oven and bake for another half an hour or until done.
Remove the pan from the oven.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
