I have very fond memories of this chicken from my childhood – I loved it so much. It is a comfort meal that is quick, easy, and one that everyone will enjoy.
I usually keep evaporated milk on hand and a few cans of cream of chicken soup because they come in handy when you want to put together a delicious dish without spending hours in the kitchen.
Also, for me, using real butter is essential because nothing else imparts the same rich flavor. If you do not have evaporated milk, you can easily substitute regular milk, half and half, or cream.
Evaporated milk does provide a creamier texture, but the others will make a fantastic dish as well. I usually serve it over egg noodles or rice and with green beans or a salad.
Ingredients
4 boneless skinless chicken breasts
1 can evaporated milk (12 oz.)
1 cup flour
1 ½ tsp. salt
1/8 tsp. freshly ground pepper
1/4 cup butter
1 can cream of chicken soup (condensed 10.5 oz.)
Lemon wedges (optional)
Directions
Preheat oven to 425°F
Cut butter into pieces and place in a 9×13 baking dish. Place baking dish in the oven to melt the butter.
While the butter is melting:
Mix flour, salt, and pepper in a bowl
In a separate bowl, pour about 4 oz. of evaporated milk
When the butter is melted, carefully remove pan from oven.
Dip each piece of chicken in the milk, dredge it in the seasoned flour, and place in baking dish.
Bake for 30 minutes
While the chicken is baking:
Mix the remaining evaporated milk and the can of soup together.
Pull the chicken from the oven after the 30 minutes, turn each piece over, pour the milk and soup mixture over the chicken,
place the pan back in the oven for about 30 more minutes. The sauce should be thickened, the top a golden brown, and the internal temperature should be 165°F (check with a meat thermometer).
* If you would like, squeeze lemon juice over the chicken before serving. You can also serve the lemon on the side for each person to decide if they wish to add it. I love it with lemon but some may not!
Notes:
* Gluten free flour can be substituted for the regular flour. I have used the cup-for-cup or 1:1 types of gluten free flour.
* Gluten free cream of chicken soup works great. Many regular cream of chicken soups have wheat but ones without gluten are available.
* A meat thermometer is an essential tool to ensure the internal temperature is 165°F. Not only for safety but you also do not want to overcook the chicken.