Buttered Baked Chicken and Gravy

"This came from my sisters Church Cookbook."
 
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Ready In:
1hr 20mins
Ingredients:
9
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ingredients

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directions

  • Dip chicken in canned milk, then roll in flour, salt and pepper mix.
  • Melt butter in shallow baking dish.
  • Put floured chicken in pan, skin side down.
  • Bake uncovered in hot oven, 400 degrees for 30 minutes.
  • Turn chicken over, pour mixture of soup, water and milk over and around chicken. Bake 30 minutes longer or until tender.

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Reviews

  1. My mother made this recipe when I was a kid. I made it for my husband and he LOVED it. Thank you for sharing this recipe. The only change I will make is to double the soup mixture because I want enough sauce for leftovers.
     
  2. Thank You! I added potatoes to this and my DH and MIL LOVED this. It was so easy!!! Add some peas as a side and biscuits and there's the whole meal.
     
  3. This was easy enough to do. I used boneless skinless thighs and it worked well. I'm thinking that chicken with the skin on it plus an entire stick of margarine/butter would make it much too greasy. I only had about 1 1/2 lbs of thighs so I had a bit of sauce left over. I would probably want to increase the sauce mixture if I were going to use 3-4 lbs of chicken. My suggestion would be to cut down the margarine to 1/2 stick and increase the gravy. Be prepared for a very generic tasting chicken dish. Good, but nothing to wow you over. I think next time I would add mushrooms to the gravy or possibly some sour cream or both! I will make again though and try to change it up some.
     
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