Chile-Buttermilk Baked Chicken

Southern Living
Makes 4 servings


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1/4 cup butter, cut into 1/2-inch pieces
4 skinned and boned chicken breasts
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 1/2 cups buttermilk, divided
1/2 cup all-purpose flour
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 (4.5-oz.) can chopped green chiles
1 cup (4 oz.) shredded Monterey Jack cheese
Hot cooked rice
1/4 cup chopped fresh cilantro


Total: 47 Minutes

1. Preheat oven to 425°. Melt butter in a lightly greased 11- x 7-inch baking dish in oven 2 to 3 minutes.

2. Sprinkle chicken with salt and cumin. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken in baking dish.

3. Bake at 425° for 15 minutes. Stir together cream of mushroom soup, chiles, and remaining 1 cup buttermilk. Pour over chicken, and bake 10 to 15 minutes or until chicken is done. Sprinkle with cheese, and bake 5 minutes or until cheese is melted. Serve chicken and sauce over hot cooked rice. Sprinkle with cilantro.

Created date

November 2010