1 (10 3/4-ounce) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
How to Make It
Melt butter in a lightly greased 13- x 9-inch baking dish in a 425° oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish.
Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Whipped Celery Potatoes. Garnish, if desired.
*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes.
Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.
The chicken was super moist, and really easy and quick. I used boneless chicken breast and everyone loved it, and made sure I kept the recipe. I would like to add some extra flavorings to it though next time, maybe thyme, or even paprika. I felt like while it was not bland it was nothing special. Good comfort food with mashed potatoes and green beans.