- 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
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.
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
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.
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!!!
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
Is it better you think w b milk probably a little tangy sounds great
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 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
Pinot is a great idea, thanks!
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
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.
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.
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 😪
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
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.
You can, but won’t make a sauce as rich & ceamy
Awesome flavors! Will definitely be a staple in our home.
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 😋
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 !!
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 like chicken breasts and my husband like thighs. Do you think I can cook in same dish?
What sides do you recommend
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.
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.
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!
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.
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
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,
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!
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.
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.
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!
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!
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!
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.