Creamy comfort food at it’s best, this Buttermilk chicken is baked in a creamy buttermilk sauce that we love to double so that there is extra sauce for the rice.
Author: Kami | NoBiggie.net
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2 - 3
lbs
chicken breast
boneless and skinless cut into smaller pieces
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1 1/2
cup
buttermilk
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1
can cream of chicken soup
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1/4
cup
melted butter
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3/4
cup
flour
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1 1/2
teaspoon
salt
-
1/4
teaspoon
pepper
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Preheat oven to 375.
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Dip the chicken into 1/2 cup buttermilk. Roll the chicken in the salt and pepper seasoned flour.
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Add the melted butter to the 9x13 in. pan.
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Place the chicken in the butter in the pan and cook in the oven for 30 minutes.
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Pull the pan out of the oven and flip the chicken pieces over and bake for another 15 minutes.
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Blend the remaining buttermilk with the cream of chicken soup and pour around the chicken in the pan and bake it all again for an additional 15 minutes until done.
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Serve over rice.
*We double the gravy for this recipe for extra sauce for the rice.