Total Time
47 Mins
Makes 4 servings

How to Make It

Step 1

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

Step 2

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

Step 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.

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Ratings & Reviews

aptseeker25's Review

January 07, 2013
This is a really good and easy weeknight dish or serve for a dinner party. Served with instant yellow rice & black beans.

Lainie2744's Review

July 29, 2012
Well, I had some fresh cilantro on hand, and wanted to make some kind of baked chicken...and the goddesses of Google led me to this recipe. I didn't have buttermilk on hand, so I squeezed half a lemon into a measuring cup and filled it to the 1 1/2 cup mark with milk. After the dredging step, I let the chicken sit in the fridge for a few hours...not as a cooking step, but because my husband was off at Home Depot and I had no idea when he'd be home. Once he got home and I told him what I'd planned for dinner, he reminded me that he doesn't like cream of mushroom soup, which explains why the can has been in my pantry since T-day. Anyways, I made a couple changes to the sauce...added some chili powder, and added the cilantro. It came out amazing. Hubby and my six year old both tore it up. I might try it in a tortilla next time, we'll see...but it's definitely going into rotation!

AliceC's Review

November 26, 2011
I love this recipe. I marinate the chicken in the buttermilk, salt and cumin for several hours and then go straight to the flour dredging. I also added in some fresh onion and fresh mushrooms to the sauce. It is really outstanding! I serve whenever I have company coming over and they always rave about it. When possible and I have the time I make fresh salsa too, and have the salsa available on the table as an extra "topping". Delicous!

bunnyfabulous's Review

September 25, 2011
This is one of my very favorite recipes; tastes like a great dish from a Mexican restaurant near my home. It's easy to make, and goes very well over rice. Everyone I makes this for raves about how good it is.

Branch's Review

January 26, 2011
Reading this recipe made me think of a scrumptious chicken entree on Mexico Lindo's menu (Melrose, MA), so I very much wanted to try it. Not exactly the same dish, but close and just as scrumptious. I forgot to add the Jack cheese at the end and it was delicious w/o the cheese. I added chopped sweet onion to the chopped cilantro; served the chicken over basmati rice with a side of young green peas. I'll be making this dish with fair regularity.

HopesMom's Review

December 01, 2010
Really, really good!! Easy and delicious! It also has a little spicy kick to it. Served atop Nueva Cocina Mexican Rice. Recommended! Would be good with some corn and black beans too!

shondad1's Review

November 23, 2010
Very good, quick and easy. I served this last night with mashed potatoes, but can imagine it being good with rice. I will definitely prepare this again! Thanks.