Serve with mash potatoes,vegetables,a salad,and cranberry sauce.
I like to use skinless chicken breasts or skinless chicken breasts & thighs. You may desire to add drumsticks. (I use skinless chicken. Because I do not like picking meat off from bones or to have my guests do so either.)
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- 6-8 large
- chicken breast halves, skinless and boneless
- 2 1/2 c
- 1 1/4-1/2 c
- all purpose flour
- 1 1/2-2 tsp
- 1/4-1/2 tsp
- 1/4-1/2 c
- butter or margarine
- 2-3 101/2 oz
- cans cream of chicken soup
1Dip chicken pieces in 1 cup buttermilk. Then roll in flour seasoned with, desired, amount of salt and pepper. Melt butter or margarine in bottom of a 13x9x2-inch pan.
Put chicken pieces in pan, top sides down, and bake, uncovered, in 375 degree oven for 30 minutes.
Turn chicken pieces and bake 15 minutes.
2Blend remaining 11/2 cup buttermilk and soup; pour on top and around chicken pieces. Bake 15 minutes longer or until done.
3Remove pieces of chicken and put on serving dish. Stir mixture in bottom of pan. Pour mixture into 1-2 measuring cups and use as a gravy over mashed potaoes and/or chicken pieces. Serve with your favorite vegtables and/or a salad. (I serve cranberry sauce along with the meal.)...Enjoy!