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Categories:Viewed: 32 - Published at: 6 years ago
Ingredients
- 1/4 cups Butter
- 4 whole Chicken Breasts, Skinned
- 1/2 teaspoons Salt
- 1/2 teaspoons Pepper
- 1- 1/2 cup Buttermilk, Divided
- 3/4 cups Flour
- 1 can (10 Oz. Size) Cream Of Mushroom Soup
- 1- 1/2 cup Hot Cooked Rice
Method
- Melt butter in 13x9 dish in the oven as you preheat it to 425 degrees.
- Sprinkle chicken with salt and pepper.
- Dip chicken in 1/2 cup buttermilk and dredge in flour.
- Arrange chicken breasts in dish.
- Bake at 425 for 25 minutes.
- Then turn chicken breasts over and bake for 10 minutes more.
- Stir together the remaining 1 cup buttermilk and soup.
- Pour over chicken, cover the dish with aluminum foil and bake for an additional 10 minutes.
- Serve with rice.
