This is a super easy dish that's perfect for a worry-free weeknight dinner! It's a hit with my whole family, even the picky ones!
4 boneless skinless chicken breasts
1 can evaporated milk
½ C. flour
1½ tsp. salt
⅛ tsp. pepper
½ C. butter
1 can Cream of Chicken soup
¼ C. water
Dip each chicken piece in a bowl filled with about ⅛ of your evaporated milk.
Coat well and then roll it in the flour seasoned with salt and pepper.
Melt butter in 9x13 pan and cook the chicken in the melted butter for 1 hour at 350.
Mix together water, can of soup, and the rest of your evaporated milk.
After chicken has been baking for 1 hour, turn chicken and pour soup mixture on top.
Bake for 30 more minutes until golden brown.
4 boneless skinless chicken breasts
1 can evaporated milk
½ C. flour
1½ tsp. salt
⅛ tsp. pepper
½ C. butter
1 can Cream of Chicken soup
¼ C. water
Dip each chicken piece in a bowl filled with about ⅛ of your evaporated milk.
Coat well and then roll it in the flour seasoned with salt and pepper.
Melt butter in 9x13 pan and cook the chicken in the melted butter for 1 hour at 350.
Mix together water, can of soup, and the rest of your evaporated milk.
After chicken has been baking for 1 hour, turn chicken and pour soup mixture on top.
Bake for 30 more minutes until golden brown.
