Ingredients
- 4 chicken breasts (I use boneless skinless)
- 1 can evaporated milk (12 oz)
- 1 cup flour
- 1 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup butter
- 1 can Cream of Chicken soup
- 1/4 cup water
- Preheat oven to 425
Directions
First, pour a little of the evaporated milk in a small dish…just enough to dip your chicken in. After you dip each piece of chicken in the milk, roll it in the flour seasoned with salt and pepper. Melt butter in 13×9 pan and cook the chicken in the melted butter for 30 minutes at 425.
Mix water, can of soup, and what’s left in your can of evaporated milk together. Turn chicken over after 30 minutes of baking and pour soup mixture on top. Bake for 30 more minutes until nice and golden brown.
Sounds wonderful
This is Awesome I made for Brother and his kids they loved it
I made this tonight and added sliced potatoes before baking the first 30 minutes. So delicious!
Sliced like au gratin?
I like to cook and share with my neighbors. Can’t wait to try this on them.
Looks great! And thank you for getting straight to the recipe!!!
Tasted great… So moist and tender…
But if you have a smoke detector near the kitchen you may want to turn it off. The butter at 425° set mine off
Wasn’t very good. Didn’t brown like the picture and had little flavor.
I ended up using cream of mushroom, what i had on hand and added mushrooms. So excited to see how it turns out!
Steve if you use Ghee instead of butter you won’t set off the smoke alarm. It has a smoke factor of 485 degrees.
I’ve made this several times now. I tend to add things like mushrooms, hatch green chilies, and other spices that will spruce it up. The potatoes are a great idea! Though, what I do is serve it over rice, and the sauce on top of rice, or noodles, is excellent!
Hi Jenny thank you, all information i have given you is correct
I added quick boiled mozzarella and chicken stuffed tortellini in mine for the second 30 minutes…delicious.
I am making this tonight, it sounds delish. I will update this tonight after I have dinner.
Sounds great
This is a delicious recipe and very easy to make!
I did season my chicken before dipping it in the milk. I used whole milk.
Thanks for sharing.
Made it but still had quite a bit of liquid looks more evaporated in the photo anyone else experience this
The only cream of chicken soup I like is Campbell’s. I really like their cream of chicken with herbs. It really makes a difference in the taste. I think the other brands are nasty.
Potatoes would be a great add in. My daughter loves cheese and wanted to add it to the sauce. Added about 1/2 cup Parmesan cheese and it was delicious. Our power went out after it was in the oven for 10 minutes. So as not to hold up dinner, I used my cast iron pan to cook on the stove. Turned out great and so easy
I-p
Wow, this was really good and so easy to make! Thank you for sharing!
OH MY! Sounds delicious.
That’s what I did. I put baby reds in with the chicken and it’s baking now. Hope my husband likes it
This recipe sounds so Delicious! We are having it for dinner tomorrow night. Thank you so much!
I added a dry onion soup mix to the soup mixture and used porkchops. It was also to die for
So u cooked the potatoes first then put chicken on top
This chicken comes out absolutely delicious. My whole family loved it. Definitely a recipe added to the rotation.
What type of potatoes did u use and how thick? So u add them in at the beginning?
This chicken was so tasty and tender. I had some buttermilk to use up so I soaked the chicken breasts overnight in buttermilk and used it in place of the evaporated milk. Everything else I followed to a T and the chicken turned out perfect. It’s a keeper, will definitely make it again!
Cant wait to try this!!!
I have made this several times and I always get great reviews!
Making this tonight with chicken stovetop stuffing. Picture coming soon
I made this today for some friends. It was delicious. I followed the recipe exactly but added a spoonful of Mediterranean Better than Bouillon. I will make this again!
Cooking the chicken for a full hour doesn’t make it overdone?
I have the same question. Usually boneless Chicken Breast are done in 30 minutes or less an hour seems like too long.
Not when it’s cooked in the soup mixture. Just makes it super tender.
I use 3 chicken breasts and find 20 minutes of baking plus 20 more minutes after turning the chicken and pouring the chicken gravy over it, is plenty of time – 40 not 60 minutes
When it cooks in the butter the 1st 30 minutes, I flipped it and then poured the sauce over. It was excellent! Still tender!
Yes I do. That’s only thing I question when I read the recipe I mean I can’t think of any piece of chicken that should have to cook more than 40 to 45 minutes. So I guess you’ll just have to go on your own instincts on this one
it turns out very juicy,.these chicken breasts are very thick.
I only use thighs, bone-in & skin on. I always, always cook low (250*F) & slow. So I check with an instant read thermometer; or a thermometer on a wire; the probe in the chicken and the temperature reader on the counter, so I always know when the food has reached the recommended temperature. Remember meat always continues to cook a little while it is resting. I also rotate whatever I am roasting half way through the cooking process. I love this recipe.
Is it better you think w b milk probably a little tangy sounds great
This chicken is very good. Hubby liked it..
Im just making Butter Chicken for the second time.
I love it.
I didn’t have evaporated milk so I used buttermilk- good substitution.
I have made this several times. The chicken is so tender and the soup mixture makes delicious gravy over rice! Followed the recipe to a “t”.
So instead of dipping in the evaporated milk you took straight from buttermilk to the flour mix?
What kind of soup??
I have made this several times and it is always a hit! So easy and delicious!!
This was absolutely delicious. I even forgot to add the extra evaporated milk. Like the whole can. Lol it was so so good. Can’t wait to make it the right way.
Is it okay if I do not use cream of chicken, my husband will not eat it if there is cream of chicken can I substitute it with something else?
Just don’t tell him
Try swapping cream of mushroom soup for the cream of chicken. It will work out just fine.
Cream of celery might be good instead.
Use the “Cream of anything soup recipe” on Pinterest instead of commercial cream of chicken soup. It’s very good.
I love cooking with Cream of Onion soup, but it’s not always easy to find.
I substituted cream of potato instead and it was delish!! I added chicken bouillon to the mixture though
Cream of celery will work Teri 🙂
You can try cream of potato, or cream of celery..Virginia Campbell’s makes different ones
Sure any cream of soup. I use cream of celery hubbyvwoulx rather starve die than to eat. Dont tell him ge eats & loves funny man 46 wonderful man I’m so lucky & blessed. Don’t do often but works
I bet you could use a packet of chicken gravy in place of the cream of chicken soup.
I didn’t have cream of chickenso I used cream of mushroom
Make your own soup. Look up recipe for “cream of anything soup”. I keep it made up all the time. You can put anything you want in it. Mushrooms, chicken, asparagus, etc. just be sure it’s chopped fine. No more can taste, much healthier.
Try Cream of Potato soup instead
This looks grrrrreat!!! I am going to make it several times, each time with one of the other “cream of” soups (I don’t like cream of chicken). I have done similar with rice &/or mixed ancient grains cooked with the chicken that is roasted plain, but seasoned with a myriad of favorite seasoning & herbs. I love brining my chicken pieces overnight in any out of date dairy product (milk, cream, yogurt, kefir, etc) and just a touch of sea or Himalayan salt, not much salt at all. I also love adding diced garlic, onion, & bell pepper to the sauce &/or rice &/or grains. Oh, man, I can’t wait to make more of this recipe that is here. Thank you so much for sharing.
I would think cream of mushroom or cream of celery, definitely adds a nice touch!
I used cream of mushroom
I made this with Trader Joe’s Portabella Mushroom soup, used Pinot Grigio instead of water, and added a package of fresh mushrooms. I also pounded out the chicken.
I’ve found cream of celery to be a good swap too.
When cooking only 2 chicken breasts, is cooking time the same cuz its chicken?
👍🏻
This is so delicious just like it is will not dry out because plenty if liquid
can you use boneless chicken thighs instead of chicken breasts?
Pinot is a great idea, thanks!
So I was on the fence about pouring the cold soup on a hot dish, & sure enough it cracked my 9x 13.
Made this following recipe. Not bad. But next time I would add garlic onion mushrooms and some wine and serve it over pasta and side salad or maybe broccoli
Thank you, trying it out tomorrow, can’t wait!!! 7/28/21
Yummy, you really elevated this recipe!
Holy yummy Batman! My mouth is watering!
Can I use a whole chicken, that’s cut up?
Did you get an answer to this question? I have some very large bone in skin on breasts. I was wondering if they would work?
I made this with large bone in skin on breast. I cooked a whole chicken cut up and the breasts were huge. I put the skin side down for the first 30 minutes. Then skin side up when I turned the over. It was fantastic. I cooked it another 35 minutes. Let it rest on stove for 10 minutes. This is delicious!
Sure may need to test chicken I would start half way thru to see where it’s & adjust as needed
Awesome. My husband is very pickie person and he lived it. Will make this again. I use heavy whipping cream because I was out of can milk. I also put the temperature at 375. It was great.
It went fine but the butter burnt to the bottom of my pan. But overall it was a good chicken dish.
I don’t have evaporated milk, can I use regular milk?
One can 12oz
Evaporated milk and regular milk are not the same at all
I made it for dinner and it was delicious. My family really enjoyed it. I’ll be making it again. Thanks for the recipe.
Can I use half & half instead of canned milk??
Go buy one. It’s cheap.
This was a big favorite for years. Lost recipe my speciality. What amounts kind of rice again? I did not see that part. I’m old 😪
Yummy! so good and moist & very tender! Loved it!
👍🏻
Suggestion. Use half and half or heavy cream
I wish I made it that way. Thank you! I use buttermilk for so many things. Wish I had thought about that!!
Did you use buttermilk the last 30 minutes for the “sauce” too?
I used regular milk and it was delicious
Me too ! Was great. 🙂
Yes, you could use regular milk, the lady above said she used buttermilk instead and it was delicious. Either one you choose will work fine.
I made this exactly as described except that I added a little dash of celery salt and garlic pepper seasoning. Everyone raved! Thank you for posting this.
You can, but won’t make a sauce as rich & ceamy
I making this today, Can’t wait to taste it.
Awesome flavors! Will definitely be a staple in our home.
My Mother-in-Law moved in with Me and My Wife after My Father-in-Law passed. So after a year I have tried different recipes and I have made this recipe twice this week because She Loves this meal. I did add thin sliced potatoes. This is the best recipe yet Thank You for sharing this recipe.
Just made this! So gooood! I used chicken thighs (boneless/skinless), a little more butter, cream of broccoli bc my store had no cream of chicken. Set temp to 375. Also, broiled pan for a few mins after cooking to get a little more brown and crispy 😋
I will try this tonight as I can not eat chicken breast at all. Thanks.
By far the best chicken recipe I’ve had! I don’t even like chicken. Kids loved it too!
Made this tonight for first time and whole family thought was delicious. Almost tastes likes a chicken pot pie but creamier and buttery yum. Will make again.
This sounds wonderful, I got hungry just reading the recipe. This is an absolute must try. Maybe tonight. I will let you know how it went. Think about adding baby carrots. I may try that too. Kupkake Lady
I make mine with mushroom gravy and brown floured chicken in skillet then into oven to bake. Of course add your salt and pepper to taste and I use evaporated milk too it makes a great gravy for mashed potatoes !i usually use 3 cans of mushroom soup because we love the gravy and I might add a can of cream of chicken too ! Wow I am hungry for it now !! Lol Good luck !!
I’m going to make this for dinner, but I don’t have evaporated milk, soooo, I’m going to try condensed milk instead, I know it’ll be a little sweeter, but I’m still going to try, dill let y’all know how it turned out
My hubby said the best meal ever. Moist rich buttery goodness. I have added potatoes or rice after the browning, perfection.
I made it but it wasn’t brown like they showed
I stuck mine under the broiler after it was done to brown it
I like chicken breasts and my husband like thighs. Do you think I can cook in same dish?
What sides do you recommend
Can you use highs and legs instead of breast
Made this tonight with stuffing and broccoli on the side. Definitely a keeper
Loved this recipe, chicken was fork tender. Great with mashed potatoes. Thanks!
Da sliced taters sound great! I’m cooking it right now. This is a wonderful dish without taters.
Off the chain!
Made this last nite! So easy & delish. Good amt of gravy to go over mashed potatoes. This recipe is a keeper🥰
I made this last evening. I will make again. Added sour cream and garlic to the sauce. Next time I will also add mushrooms. Excellent recipe
This is my son’s new favorite dish.
It was. Made it for the first time tonight!
trying them right now smells so good can’t wait to taste them!
what do you serve with it? noodles? rice? l don’t think potatoes are a good fit.
I through out the canned milk after I put the chicken in the oven 😧 So I used chicken broth instead of water, and added about a cup of Buitoni fresh Alfredo sauce. It’s in the refrigerated part of the store. With cream cheese, bags of cheese and refrigerated pickles! It was sooo. Yummy!
Thank you for the recipe
I just made it tonight, it was delicious! I loved it. I put the sauce on for gravy. Yummy!! Thank you!!
This sounds really good would lie to print this out soI can make it
Just write it on an index card, LOL it’s just a simple recipe. LOL it’s worth it it’s very good. Can see people that do I add thinly sliced red potatoes or Yukon gold potatoes during the first step. Then after flipping it at 20 minutes I add a half a bag of frozen peas and work them into the sauce. It’s absolutely delicious. Adding a little garlic powder and onion powder when you mix the gravy really gives it a super flavor
Made this for dinner tonight. I didn’t like it. I loved it. So moist and tender. Husband said put it in the book. When he says that i know he really liked his dinner. Thanks for the great recipe.
How about cream of celery? Cr of onion?
What size can of evaporated milk?
Any size really, you just need enough to dip the chicken in!
You need more than for dipping. The remainder is mixed with water, soup etc to finish cooking the chicken
What’s best to serve with it? Rice, mashed potatoes or noodles.
any of them would be good with it. I did some additional seasoning (season salt, italian seasoning etc) to flour mix. I poured the milk I used for dipping chicken back into soup mixture.. I did serve it with noodles, steamed cauliflower, and biscuits. It was delicious and chicken was tender
From the recipe above…
“Mix water, can of soup, and what’s left in your can of evaporated milk together”
Can I use almond flour instead of regular flour?
I made this using almond flour tonight mixed with salt, pepper, onion and garlic powder keeping it keto. It was super!
12 oz
Cannot wait to try these awesome chicken breasts!
Read recipe above:
1 can evaporated milk (12 oz)
Can this be do e with almond flour or crushed pork rinds?
It was awesome I added seasoning salt, onion powder, and garlic powder to flour. Yummy
I made this meal a week ago and it is great. I want to make it again but all I have is self rising flour…whats the verdict? Think it will be ok?
You don’t find the chicken dries out being boneless breasts after an hour at 425?
You cover it with liquid for second half.
I wished I knew to cover it the last 30 minutes because I didn’t see that in the directions. I hope it turns out good anyways.
I think they meant to “cover” it with the liquid mixture…not a lid.
It was very good,my husband And I really liked it.
That’s exactly what I was thinking! Maybe 20 minutes total cooking….
Has anyone tried this recipe with boneless chicken thighs?
20 minutes is not enough for a thicker boneless breast.
I bake all my chicken breast at 400 20 min. with no sauce try it so tender.
Pouring about 1\4 cup of melted butter on top of the chicken while baking will give you more of the Browning you look for.. I will be using this recipe this Thanksgiving! I will be using CORNISH GAME HENS instead of chicken. Oh! Sooooo Delicious😋
My hubby asked me to make this again because “the chicken was so juicy!” It was delicious!
Hi! This one lady suggested leaving chick an sick a while in milk/butter milk help keep chicken moist do you recommend to do to with your to she said I think 15-20 mins if not over night ?
I made this – it tasted like cafeteria chicken. :/
Is that a good or bad thing?
What’s cafeteria chicken?
I prefer Cream of Celery when baking chicken. But that’s just preference.
I know this may sound like a silly question, but does the chicken come out greasy?
Can I substitute cream of chicken soup with cream of mushroom soup
Yes! You can substitute the cream of mushroom for cream of chicken. Totally delicious! I’ve used this recipe several times.
Thanx Patricia that was exactly my question!
Do you pour the butter in the dish or over the chicken
Do you slice the breasts in half?
you can substitute cream of mushroom soup – bit of a different flavor but still yummy
I made this with homemade soup and used boneless thighs. This was heavenly. My husband said best chicken dish I ever made
It came out tasty and tender. I didn’t have evaporated milk, but regular milk worked. It would be even sweeter with the evaporated milk.
Don’t confuse “evaporated” milk with “sweetened evaporated” milk. (For desserts)
or “Sweetened Condensed Milk”
Works best with BUTTERMILK; my family has been crying and baking chicken like this for at least 5 generations, and BUTTERMILK MAKES IT WAY MOISTER & MORE FLAVORFUL!! Try it, it even comes in powdered form!
I hope you didn’t think to use sweetened condensed milk – evaporated milk is just that – water taken out. It’s still milk – no added sugar.
When you said you cover with liquid the last 30 minutes, does that mean you don’t cover the dish with foil. Just that the liquid covers the chicken. Is that correct?
Can chicken tenders be used ??
If so, there has to be a change in cooking time and temperature . So what would the change be ?
Of course! I would cook them for about half the time, but WATCH CLOSELY & CHECK every few minutes.
Chicken was melt in your mouth 😋 Followed the recipe exactly
30 minutes should’ve enough time
30 minutes should’ve enough time
Soaking in buttermilk works good to moisten chicken and for flour to cling to. I would soak 4 hours to overnight.
Thanks,turned out very tasty.
That sounds like a good idea.
So, you bake the chicken in butter for 30 minutes. Then turn I and add he liquid and bake another 30 minutes? That’s it? Sounds good. I think I will try it with chicken legs.
Wanting to make this today with drumsticks, how dud urs turn out? Thanks🙂
I like an easymeal that isquick .And an always add mashed potatoes for side dish. Yummo!!
I don’t care for cream soup out of the can. Anything I can substitute?
Just bake in the butter, add sliced mushrooms if you like (😛) and after 30minutes sprinkle with shredded or sliced cheddar or Swiss cheese and bake 5-10 more minutes; boneless chicken cooks fast.
I used homemade. Make a white sauce and add broth and some of the milk. Technically I made broth from a dry mix I get locally. Yum
Ranch dressing? I used to make pork chops dipped in ranch and they stayed moist. The goal is to keep them moist and flavorful. Just a thought, maybe new recipe 🙂
I’ve often seen tv cooks use a rue instead of creamed soups. Flour, butter, and cream I believe. Ive never made it myself.
I usually make my rue with milk not cream.
Roux is made with butter and flour. What you add to the roux makes the cream sauce/soup
Probably add chicken broth to the rue
Since we are made to stay home of because of the virus I do not have any cream of chicken soup. I do have cream of celery can I use that instead ?
Use any soup you have and put chicken bouillon cubes in it for extra chicken flavor,
can you use bone in chicken thighs instead of chicken breast?
I used cream of celery and it turned out great.
Pepper, I have made it several times with chicken tenders. Comes out very moist and wonderful.
I did not have evaporated milk today, so using what I have. It will be great, mashed potatoes and
asparagus. In the oven now. I followed the directions. Love it. ❤️🐾
This was soooo good. Will be making this again.
Would also appreciate a print option. Thanks!
Delious!
Chicken came out dry sauce is good but needs something and didn’t really brown
Yeah, mine didn’t brown either. The picture is misleading. I was expecting a buttery kid of browning on it and it was more like chicken and gravy.
Put it under the broiler for a few minutes.
I would recommend turning on your broiler for a minute or so right before it’s done to brown it and not dry it out. If you wait until it’s finished to brown it will dry it out.
I could be wrong but even though recipe says skinless, it looks to me that the pic used chicken with skin????
Delicious and so easy! Had enough gravy for the mashed potatoes. I made it with boneless thighs.
I followed the recipe exactly and it did not turn out like I expected. I cooked it for the hour at 425. I think that is way too long. There was hardly enough sauce to cover the chicken after it was cooked. I had made rice anticipating using the sauce on the rice. There wasn’t any. The recipe was very flavorful, but I’ll be adjusting it the next time I make it.
I made this. It was very good. I used chicken thighs. Making it for fam today.
I just made this. It was awesome. To die for. Since I am not a fan of chicken breasts, I used boneless, skinless chicken thighs. I used 1/2 cup butter rather than the 1/4th cup it called for because better rules! I reduced the oven temperature to 375. The first bake without the sauce I did for only 15 minutes. I then put the sauce on and baked it an additional 30 minutes. It was done perfect. Could cut it with a fork! I served it with wide German noodles that I tossed with salt and butter. Once they were plated with the chicken I put some of the chicken sauce on the them. My choice of vegetable for this meal was sweet corn. I will so make this again.
So actually you didn’t make this particular recipe. It’s misleading to those of us who want to really know how the original recipe worked out. I will probably try yours, also.
The recipe as is is fantastic!!! I have made several times. The sauce is wonderful over rice or mash potatoe!! Sooo good. So easy!
thanks for the suggestions
Thanks recommendation sound right to me.
You don’t really need to do all that. The recipe as is works perfect. And the sauce is amazing over mash potatoes or rice. But your preference.
This dish is easy to make and delicious.
This turned out amazing!!! It was a huge hit!
Amazing . So flavorful, moist and juicy. At half way point I added par cooked rice . Then turned chicken over and completely finished cooking . Will definitely be making it again.
What do you think about using panko crumbs instead of flour? I’m not a very good cook so I’m not sure.
Well here is the variation that I make. I use a can of cream of mushroom or cream of chicken soup, a small container of sour cream, chop into big chunks a yellow onion and green and red bell pepper bite-size chunks,. I bake the chicken for 20 minutes turn it over bake it for another 20 minutes, turn it over and then I pour the soup mixture on top. It is divine.
Sorry, when you pour the chicken mixture on, cook it for the remaining 20 minutes for an hour total.
Do you bake the chicken the uncovered? Or cover with foil? In
Sorry, when you pour the chicken mixture on, cook it for the remaining 20 minutes for an hour total.
This was a great recipe! My husband said it was a keeper!
My 19 year old son made this for the entree for dinner tonight (we were checking out recipes to add to his when-I-move-out box). Super easy and the whole family LOVED it! Thanks for the great recipe. I’m sure my kids will all be adding this one to their recipe boxes 😊
This recipe is great and my whole family loved it. I love your idea for a “when I move out box,” I’m totally going to steal it!😉
This is a quick, easy, and delicious recipe. I added Hidden Valley Ranch seasoning (approx. 1/4 cup) for rich flavoring. This has become a family.
This comment made me cry. I have a 20 yr old, or will in one week. I love the idea of the “when I move out” box! This recipe seems like a classic, easy, delicious go to.
I am thinking about making this.
Made this for Mother’s Day. It is delicious !!
Made this tonight. Didn’t have evaporated milk so I used buttermilk and just added 1/4 cup of buttermilk to the water. It came out sooooo tender and delicious. I think next time I will add a little onion powder. But it had plenty of flavor without. Definitely a keeper.
Delicious. Next time I will cook 20 minutes and then 20 minutes after pouring soup mixture on top. Chicken turned out a little dry. The flavor was good
Can you brown the chicken first before putting it in the oven
I used boneless skinless thighs, and half and half because I don’t have evaporated milk. Also added some onion and garlic powder and ground pepper to the flour. Very good!
This was so good!! The leftovers were tasty too. I also added mushrooms which gave it a little flare. Definitely recommend
Just made this tonight. Was very good. In regards to the browning, I think if you use skinless, you won’t achieve what the picture shows. I used skinless and put under broiler last two minutes of cooking and did not achieve the browning. I also sliced up potatoes and put in pan with chicken from the beginning. Definitely recommend. Tasted like au gratin potatoes. I also added season salt, onion powder and garlic powder to flour mixture. Chicken was not dry at all. My husband said it’s a keeper – more of a fall/winter comfort food
It looks delicious 😋. I’m thinking about making this
Delicious and will never fry chicken on the stovetop again.
This is one of my favorite comfort food dishes. I’ve made this several times for my family and they live it too!
I am going to make for 12 people. Concerned about 1 hour at 425. Will try 425 for 20 minutes, reduce heat to 375 for 15 minutes, turn, pour and cook another 15 minutes and use thermometer to 160. Remove and dish will reach 165 which the hottest chichen should cook.
All ovens are different. I wouldn’t use 425 in my oven for this. I would us 375….I have made many chicken dishes similar to this and they called for lower temps.
that is a lot so test several chicken pieces (especially the center pieces) with an instant read thermometer to make sure all the chicken is cooked to the recommended temperature.
I kept the 425, but took it out after 45 minutes. I also used white wine instead of water.
My husband said this was restaurant quality! My chicken breast was a little thinner because I like to beat it to thin it out so I baked it for 20 minutes then flipped it then cooked it for 20 mire minutes. Then I poured the gravy over it (after flipping it again) and then baked it for 10 more minutes. It was divine! We ate it over rice and with peas. The gravy was so good !
I made this for supper tonight exactly according to the recipe so that I could give an honest review of it. IT IS DELICIOUS!!! My favorite part is where the browned, crispy edges are lingering on the chicken and in the pan! This is definitely a keeper recipe for our home!
Can you use heavy cream instead of evaporated milk?
This dish is absolutely yummy but how do u keep the flour from sticking and coming off
I made this dish tonight for Father’s Day Sunday supper, I was easy and very delicious. My husband loved it!! ❤️❤️💯💯👍👍👍
I didn’t have chicken so I substituted elephant instead, reduced the temperature to 350 and cooked it for 26 days! Was great! I’ll have to wait until Grandma goes hunting again! I also substituted the salt with pink salt; it went well with the gray!
Haha
So unexpected, I laughed until my stomach hurt! Thank you, I needed that!
Hahahahahahahahaha I will have to try that sounds delish
Made this as written and it was a HUGE hit with my husband! My oven runs a little hot so I lowered mine to 400. Fork tender and wonderful with plenty of gravy I served over rice. Both sides browned nicely. I think because I melted the butter in the casserole dish in the oven first. Sizzled when I added the chicken. Thank you! This one’s a keeper!
I made this with chicken and loved it !! I made it with thick pork chops and OMG wow! It was amazing too !
This was so easy and delicious. My family loved it and will be making it again. Thank you so much
What size can of cream of chicken soup? Regular or family size?
Some of the pictures look appealing, with good color, and some look barely browned. Was the heat not high enough in the no-color dishes? I want to avoid that!
This chicken dish was out of this world! We loved it! And it’s easy to prepare.
This sounds and looks absolutely delicious! I am definitely going to make this recipe soon to try it out, but will double the recipe for my family of 5!
i used buttermilk for my chicken, so do i use buttermilk to mix with the soup mix
This recipe was a hit at my house. My fussy husband even had seconds! Loved it.
I didn’t have cream of anything soup, so I subbed cheddar cheese soup. It was delish! I will make this again for sure.
I made this for dinner tonight. Everyone loved it and my family really doesn’t like gravy on their meat, but they ate it and said it is a winner winner chicken dinner!
What sides did ya’ll use? 🙂
I made this for dinner today and it was delicious! I will definitely cook this again!
I made it tonight. I was delicious! My family loved it. Thank you for sharing!!
This turned out great! Added a little more butter than recipe called for. Thinking next time about adding French fried onions or at least onion powder but other than that it’s definitely a keeper
Anyone tried this recipe with stuffing? It sounds amazing and would like to try it.
Could coconut flour be used instead of regular flour? Trying to reduce the carbs, and I’m allergic to almond flour. Thanks
Made it tonight! Amazing! Both my husband and I loved it ❤️
Can I substitue milk or perhaps 1/2 ‘n 1/2 Cream?
This was so delicious!! My husband and I loved it! I’ll add it to my menu rotation.
I’m a bit of a: airy snob and was concerned this was going to come out dry at such a high heat for so long. White chicken meat is not one of my favorites as it’s always tend to be dry and bland. But surprising this dish was extremely moist and flavorful. My only tweak was to add a little bit of ground pepper and some thyme to the soup mix. I would definitely make this again and again!
So cooking chicken breasts art this high of a heat for an hour doesn’t dry them out horribly?
I made this yesterday, turned out amazingly!
I soaked the chicken in regular cows milk for an hour
flour i added pepper, onion powder, garlic powder
Used extra butter
The butter already has salt…..don’t need anymore than that
Made this for dinner. I added some fresh sliced mushrooms and it was definitely a success. Will do it again soon. Yummy
What a wonderful dish! My family loved it. This recipe is definitely a keeper!
Smells delish in the oven….can’t wait to try it!
My chicken hating husband likes it just as is. Wouldn’t change anything.
Made this 2 nights ago. It was delicious, but I had to cook it less time. I had very big chicken breasts and 1 whole hour at 425 degrees is too long. I was gonna slice the breasts in half, but glad I didn’t. I used a meat thermometer and it was at 175 degrees internal after only 15 minutes of the last cook time. Next time I think I’ll lower the temp for the last cooking time. Still was really good!!!
It is in the oven now on the final 30 minutes. My son and daughter in law said, I do not know what you are cooking but it sure smells great. I will serve mine with perogies and butter nut squash. Will let you know. Happy New Year!
Awesome. My husband is very pickie person and he loved it. Will make this again. I use heavy whipping cream because I was out of can milk. I also put the temperature at 375. It was great.
My husband and I both really enjoyed this recipe. The chicken was moist and tender. The sauce was good with the addition of the evaporated milk. The only changes I made was to add both garlic and onion powder, crushed rosemary leaves and a bit of sage to the flour. I used boneless, skinless chicken breast that I cut into tenders. A keeper for sure!
Can I prep this ahead of time and then freeze to bake later?
Now I want to try it with elephant
How do you keep the butter from getting too brown which made my chicken get browner that I like
I just made this tonight and followed the recipe exactly. I thought the baking time would be too long, but the chicken was moist and tender, and the resulting sauce is delicious. I will definitely be making this again!
I have this dish in oven now and it looks and smells so good, can not wait until dinner time.
Can I add some veggies like onions and potatoes?
Looks delicious and I’m making it tonight. I have thin sliced chicken breasts. Do I cook just as long? Thanks!
cream of bacon! this is amazing!!!!!
I have made this several times. It’s a huge hit with my family. Great recipe. Thank you!!!!!
I made this tonight with thin chicken breast. Was awesome! Definetly will make again.
l made this tonight it was very good just a little too bland needed more than just s&p in the flour l will make it again and the cooking time is correct to get the chicken brown on top
This was very good and easy to make!
It came out excellent! Very flavorful recipe!
You know what I love most about this recipe? That there isn’t a 10-page novel written about how the chef fell in love with this chicken on her way to the farmers market while looking for toddler pajamas, before finally getting to the recipe.
OMG!! This is soooo easy and good! Who’d a thunk it that such a simple recipe could taste so good!
I made this tonight and it was awesome! I had fresh boiled potatoes cooked with a little chicken base,butter and salt and pepper. The soup that I used was cream of chicken and mushroom,and it gave it a beautiful color and lots of flavor.
The only thing I would do different would be to season the chicken as well as the flour.
Mine didn’t look anything like the picture. Followed directions,disappointed, won’t make again.
Right from the get-go with all the ingredients listed….. I just knew this would be a prize winner!
Used bone in skinless chicken breast. I melted the butter in the glass pan first and put the milk dipped and seasoned flour dredged chicken into the sizzling butter. I Set the oven at 400° for 40 minutes because they were large chicken breast.
Tweaked; No water …..I used 2.5 cups no salt homemade chicken broth, plus one can mushroom soup, the rest of the evaporated milk, to which I added sage, garlic hot sauce, half packet onion soup mix and sliced mushrooms.
Turned them over and poured the mixture on the already golden brown breasts and baked them for another 40 minutes.
Served with new potatoes boiled in their jackets and fresh sweet corn.
The best chicken dinner I’ve ever cooked❣️
Thanks for your phenomenal recipe 😊
I’m not normally one to write bad reviews but I feel like I need too with this one since there are so many positive ones…this came out as a fail for me! I followed the recipe to a T and it came out SO bland, pretty much tasted like nothing. Which was frustrating after an hour of cooking. I know this is a “to taste” thing but I can’t stand when chicken has the texture of being not fully cooked, and this one did. I know it stays moist cooking in liquid, but I literally took 3-4 bites and couldn’t finish. The picture is also misleading, as others have said, because it does not brown at all on the top. I’m pretty sure even if I broiled it it wouldn’t have come out looking like that. I hate to write something negative but I rely on comments when I’m making recipes off Pinterest so I feel like I needed speak my opinion on this one. Maybe with added spices and some other cream base this would be an ok recipe!
Can you bake this at 350 degrees my oven cooks everything way to fast
I added a box of stove top stuffing to final mix topped after flip. Was amazing!!! Huge hit 😉
I prepared this dish today. I used a cream of chicken/cream of mushroom mixture, with potatoes & Lima Beas. It was really good.
I made this last night and everyone loved it!!! So tender and delicious! Thank you!
I have a picky family especially when it comes to chicken. I made this last night using skinless boneless chicken thighs instead of breasts. This was a big hit and I’ll be making it on a regular basis. Thanks for the easy and delicious recipe!
We loved this. I added honey to the soup mixture.
I made this last night and it was delicious! I added some more spice to my taste, but I will be making it again.
I made this dish last week. I live in the South and in my neck of the woods, we love butter. I didn’t have Cream of Chicken soup so I used mushroom . I’m going to fix it again tonight and I thought I had Cream of Chicken soup but it’s Cream of Celery. I’m not the least bit concerned. This is an easy meal! The chicken is so moist and tender. I highly recommend this recipe!
It was.finger licking good
I tried this tonight. It was really good. I altered it a bit. I used Mrs. Dash instead of salt and pepper. I also added bow tie pasta to the milk and soup. If you add pasta, I recommend taking the chicken out and stirring the soup/pasta mixture in the juices then add the chicken back in on top of the pasta. I think mashed potatoes or rice would be good sides as well. I think next time (if I use pasta) I will add a veggie like peas, spinach or cooked broccoli.
I am definitely going to try this tonight. However with 10 in the family I think I will be doubling the recipe.
Just a suggestion, since butter is being used as the cooking medium, reducing the oven temperature under 350 will help to prevent smoking since the smoking temperature of butter is 350. Although if the higher temp is intended for a crisping effect, it may change how the final product comes out.
I made this tonight for dinner. My family loved it so much! Definite keeper for weeknight meals! Thank you for sharing it.
How can this recipe be saved to Pinterest. It sounds delicious!!
I made this for my husband tonight, because he grew up eating this kind of food (I did not). He enjoyed it. But just as I had anticipated, I thought it was absolutely DISGUSTING. The flour gets gelatinous and gummy. The “sauce” (if you can call it that) is condensed soup for God’s sake. I’m only leaving this negative review because if you’re expecting even something you’d get for dinner at a cheap roadside diner out of making this–you won’t get it. It’s a complete waste of time, money and ingredients. I much prefer the results of *real cooking* using *quality ingredients*. But I knew that going in. But I gave it a chance because I love my husband. The texture is just so incredibly off-putting (it made me gag) and it tastes like a salt lick. This is my husband’s one free “junk meal” this month. I told him I’m refusing to ever make it again. EVER. I do question what the rest of you are eating that you have left all these stellar reviews though. You guys need to upgrade what you eat.
I made it last night. It turned out so good. I used a drumstick, a thigh and a breast–had bone on and skin except for breast. When the first 30 min was done I simply lifted the chicken pieces to a plate and placed cooked Rice-A-Roni
chicken garlic flavor in the bottom of the casserole dish-added chicken back in place and poured the soup, evaporated milk and water. It was done in the 1 hour as told to us. My husband went back for seconds–loved it. I will be making this again.
425 to hot with chicken sitting in melted butter. The butter burned and set off smoke detector and broke my PC Stone.
I have made this twice this week…it is so good! I put it under the broiler for a few minutes to give the top some color. This is a new favorite for us!
Made this for Sunday lunch today and it turned out great. Super easy too.
I made this dish last night and it was delicious! I made it with 2 boneless, skinless breast and I used cream of celery soup (because I didn’t have any cream of chicken). I also used Tony Chachere’s Creole Seasoning in my flour. I baked it at 375 degrees, for the full 60 minutes. This recipe will be in my rotation for now on. You will not be disappointed!
This is to die for!
I fixed this recipe tonight and it was awesome my husband and I really enjoyed it. The chicken was so tender you could cut it with a fork, I will definitely make it one of my favorite recipes. Thank You for sharing
This dish was so easy to make and came out perfect! I paired it was mashed potatoes and used the leftover sauce in the pan to spoon over the chicken and potatoes. It was delicious? Thanks for an easy family dinner my whole group devoured!
This chicken dish is so easy and good. Didn’t have cream of chicken soup so substituted cream of mushroom. Don’t understand anyone who said this dish didn’t turn out right. How can you goof it up? Couldn’t be simpler to make! Chicken was so tender and flavorful.
Best recipe ever! Found this gem during the pandemic. It has become a staple for my family. My son asks me to make it every time he cones home from college! Thanks for sharing!
What temperature and amount of time would you cook thin slices chicken breasts?
Found and made this for the first time yesterday My ONLY problem was that I served it with pasta instead of potatoes, lesson learned!
This was absolutely awesome. I added some jalapeños and Cajun spice to the cream sauce. We like spicy 😋. Then I made a salad 🥗 to go with it and a baked potato 🥔. And that my dear is tonight’s dinner. Thank you so much for sharing your recipe 😊 🦋💜
the chicken was very moist and tender. I will definately make it again.
I was not in the mood to cook last week but I had already invited a work friend to whom I flaunted my skills. Coming across this recipe was the biggest blessing ever. The Butter Chicken Bake was a success and the guest was so impressed and the best part was I did not have to make much effort. Everyone should try it out!
OMG,this was awsome,my bubby and I both loved it.
I didn’t have the canned milk so I used my 2% milk and 2ounces of cream cheese. I used thighs too and they were cooked perfectly so tender.
this will be going in my folder of recipes!
Thank you for this awesome recipe!
Can you use regular milk instead of can milk?
Excellent recipe! Written with easy to follow directions and pictures. I did it with thin chicken breasts and thinly sliced potatoes just as recipe said for 30 min plus 30 min. Came out perfect, just like picture. Delicious one pan dinner. This one is a keeper!
Made this for our supper club and they loved it. Everyone wanted the recipe and one of the husband’s ask his wife to fix it every week. I love how easy it is and little work. I do butterfly my chicken breast if they are thicker.
I made this with five pounds of boneless skinless chicken breasts. I cut each breast in half because I was feeding grandchildren as well as adults. Doubled the rest of the ingredients, set oven at 400 instead of 425. The only thing I did differently from the recipe is that I spread some drained canned corn over the chicken before adding the soup mixture, with the intention of enticing the grandkids to try it (something new, what kid doesn’t like corn?!). The grandkids loved it, the most persnickety even had seconds! Recipe does make for a lot of thickened “gravy”, would probably be really good with rice. Maybe next time.
served with stove top stuffing. love this recipe
This was delicious. The only milk I had was very heavy cream, worked great. The seasoned salt was handy to I used that. I have to have onions in everything as I love them, so I added 1/2 tsp powered garlic, 1/2 tsp powdered onion and 1/2 tsp poultry seasoning. Absolutely delicious!
Wish I could print the recipe. Didn’t see where I could print it.
Wish I could print the recipe. Didn’t see where I could print it.