A big thanks to my very good friend, Paula, for this spectacular recipe! This was her mom’s recipe. She was more gracious enough to share it with her, and with me! Now, I get to share it with you as well. How awesome is that? Anyway, I have listed all the things you will be needing so all you need to do is to follow them step by step and you are good to go! By the way, Paula told me to add more ingredients if I want. So, you can do the same thing as well. Enjoy!
Ingredients:
1 can Cream of Chicken soup
4 chicken breasts (I use boneless skinless)
1 c flour
¼ c butter
1 can of evaporated milk (12 ounces)
1 ½ tsp salt
⅛ tsp pepper
¼ c water
Directions:
Prepare the oven and preheat to 425 degrees F.
Add a bit of evaporated milk into a mixing bowl.
In another mixing bowl, add flour, salt, and pepper. Whisk until well mixed.
Dip each chicken into the evaporated milk and make sure to coat each well.
Transfer the chicken into the flour mixture, then toss until well coated. Shake off any excess.
Add butter into a 13×9-inch baking pan, then place it inside the oven and allow the butter to melt.
Remove the pan from the oven, then arrange the chicken in it.
Put it back inside the oven and bake the chicken for about 30 minutes.
In a mixing bowl, add the rest of the milk, a can of soup, and water. Stir until well blended.
Flip the chicken, then pour the mixture over everything.
Bake for another 30 minutes or until the chicken pieces turn golden brown.
Remove from the oven and let the baked chicken rest for a few minutes at room temperature.
Serve and enjoy!
[penci_recipe]