This is how our moms make our favourite chicken! Using butter, flour, evaporated milk, and cream of chicken soup, anyone can easily throw together this delicious Butter Baked Chicken! I’ve just made this again last night, and as always, my husband and kids enjoyed the crispy, moist, and tender chicken with some sliced potatoes on the side (and a simple side salad for me!).
This is for sure a keeper and a must-try! I’ve even tried a different approach, and they are delish! One time, I substituted the cream of chicken soup with mushroom, and we cannot even tell the difference! Some say cream of celery will work great as well. If time permits, I marinate the chicken in the evaporated a little longer, so it coats the chicken from inside out.
Ingredients
1/4 c. butter
4 chicken breasts (I use boneless skinless)
1 c. flour
1 can Cream of Chicken soup
1 can evaporate milk (12 ounces)
1/4 c. water
1 1/2 tsp salt
1/8 tsp pepper
How to make Mom’s Butter Baked Chicken
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: In a small dish, pour a little evaporated milk, enough to dip the chicken in.
Step 3: In the milk, dip each chicken, then roll in the seasoned (with salt and pepper) flour.
Step 4: In a 13 x 9-inch, add the butter and allow it to melt. Once the butter has melted, add the chicken to the pan. Place in the preheated oven and bake for about 30 minutes.
Step 5: In the meantime, whisk the water, can of soup, and remaining evaporated milk until combined.
Step 6: Remove the pan from the oven. Turn the chicken on the other side, then pour the soup mixture over. Return the pan into the oven and resume baking for additional 30 minutes or until the chicken is nice and golden brown.
Ingredients
- 1/4 c. butter
- 4 chicken breasts (I use boneless skinless)
- 1 c. flour
- 1 can Cream of Chicken soup
- 1 can evaporate milk (12 ounces)
- 1/4 c. water
- 1 1/2 tsp salt
- 1/8 tsp pepper
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: In a small dish, pour a little evaporated milk, enough to dip the chicken in.
Step 3: In the milk, dip each chicken, then roll in the seasoned (with salt and pepper) flour.
Step 4: In a 13 x 9-inch, add the butter and allow it to melt. Once the butter has melted, add the chicken to the pan. Place in the preheated oven and bake for about 30 minutes.
Step 5: In the meantime, whisk the water, can of soup, and remaining evaporated milk until combined.
Step 6: Remove the pan from the oven. Turn the chicken on the other side, then pour the soup mixture over. Return the pan into the oven and resume baking for additional 30 minutes or until the chicken is nice and golden brown.
