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Buttermilk Baked Chicken

Yield Makes 4 to 6 servings
Prep: 10 min., Bake: 45 min. Serve this delicious main-dish recipe with creamy mashed potatoes and green beans for an easy weeknight meal.


  • 1/4 cup butter
  • 4 bone-in chicken breasts (about 2 1/2 pounds)
  • 1 1/2 cups buttermilk, divided
  • 1/2 teaspoon freshly ground pepper
  • 3/4 cup all-purpose flour
  • 1 1/2 cups sliced baby portobello mushrooms
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 (10 3/4-oz.) can CAMPBELL'S Cream of Mushroom Soup

How to Make It

  1. Preheat oven to 425°. Melt butter in oven in a lightly greased 13- x 9-inch baking dish (about 3 minutes).

  2. Meanwhile, dip chicken in 1/2 cup buttermilk; sprinkle with pepper, and dredge in flour.

  3. Remove baking dish from oven. Add mushrooms and thyme. Arrange chicken, breast sides down, in baking dish.

  4. Bake at 425° for 25 minutes. Turn chicken, and bake 10 minutes.

  5. Stir together soup and remaining 1 cup buttermilk. Pour over chicken, and bake 10 minutes or until a meat thermometer inserted into thickest portion registers 165°, shielding chicken with aluminum foil to prevent excessive browning, if necessary.

  6. Transfer chicken to a serving platter. Whisk soup mixture in baking dish until blended, and drizzle over chicken.