Ooey Gooey Baked Chicken
|1/2 c||butter (melted)|
|1 c||all purpose flour|
|1 tsp||black pepper|
|1 tsp||basil, dried|
|1 dash(es)||onion powder|
|1 dash(es)||garlic powder|
|2 - 3 can(s)||evaporated milk (more milk means more gravy)|
|4||whole chicken breasts cut into strips|
|2 can(s)||condensed cream of chicken soup|
|1 bunch||asparagus (fresh or frozen)|
|3 c||hot cooked rice|
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DirectionsPreheat oven to 350.Pour melted butter into a 13X9 baking dishIn a shallow dish, combine salt, pepper, basil, and whatever your favorite dry spice is.In a separate shallow dish, add 1/2 can of Evaporated milk. Coat chicken strips with evap milk: dredge in flour mixture. Place in the 13X9 pan.Bake uncovered for 35 minutes. Remove from oven, turn chicken.In a small bowl, combine soup, water and remaining Evap milk . Pour over chicken. Top with fresh or frozen asparagus. Return to oven and bake for another 35 minutes.Remove chicken and asparagus from Baking dish: whisk gravy in baking dish until smooth.Serve chicken, asparagus and gravy over a bed of hot cooked rice.