Buttermilk Baked Chicken
BUTTERMILK BAKED CHICKEN
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|4||chicken breasts, boneless and skinless|
|1/2 tsp||salt and pepper|
|1 1/2 c||buttermilk , divided|
|1 can(s)||(10.5 oz) cream of mushroom soup|
|1 can(s)||(4 oz) mushrooms, drained|
heat oven to 425.
place butter in a lightly greased 9x13 inch baking dish, place in the oven until butter is melted.
sprinkle chicken breasts with salt and pepper. place 1/2 cup of the buttermilk in a shallow bowl.
place flour in another shallow bowl. dip chicken in the buttermilk, then dredge in the flour. place dredged chicken in the baking dish. bake uncovered for 25 minutes.
turn chicken pieces over in the baking dish and bake for 10 minutes more. meanwhile, stir together the remaining 1 cup buttermilk, cream of mushroom soup and mushrooms.
pour over the chicken and bake for 10 more minutes, shielding with foil to prevent excessive browning. serve over rice.