Yield
4 servings

This baked chicken recipe gives you tender, golden chicken that you dip in buttermilk and dredge in flour before baking. Then you make a sauce by adding a buttermilk-cream of mushroom soup mixture during the last 10 minutes of baking. 

How to Make It

Step 1

Melt butter in a lightly greased 13- x 9-inch baking dish in a 425° oven.

Step 2

Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken, breast side down, in dish.

Step 3

Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes. Stir together remaining 1 cup buttermilk and soup; pour over chicken, and bake 10 more minutes, shielding with aluminum foil to prevent excessive browning, if necessary. Serve over rice.

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