 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This great recipe is from the Lubbock Christian U. Associates 1975 cookbook. (It was submitted by Joan Rigney.) Ingredients:
6 -8 chicken breasts |
1 (12 ounce) can evaporated milk |
1 cup flour |
1 1/2 teaspoons salt |
1/8 teaspoon pepper |
1/4 cup butter or 1/4 cup margarine |
1 (10 3/4 ounce) can cream of chicken soup |
1/4 cup water |
Directions:
1. Preheat oven to 425.
2. Dip chicken in milk, then roll in seasoned flour.
3. Melt butter in 9 x 13 baking dish.
4. Place chicken, skin side down, in butter.
5. Cook 30 minutes.
6. Mix water, remaining milk and soup together.
7. Turn chicken and pour soup mixture over it.
8. Bake 30 minutes more.
9. Remove chicken and stir gravy.
|
|