1/4 cup butter, melted
1 cup all-purpose flour
1 1/4 teaspoons salt
1/8 teaspoons ground black pepper
1 (15 ounce) can evaporated milk, divided
1 (4 1/2 pounds) chicken, cut into pieces
1 (10 3/4 ounce) can cream of chicken soup
3/4 cup water
Hot cooked rice (optional)
1 cup all-purpose flour
1 1/4 teaspoons salt
1/8 teaspoons ground black pepper
1 (15 ounce) can evaporated milk, divided
1 (4 1/2 pounds) chicken, cut into pieces
1 (10 3/4 ounce) can cream of chicken soup
3/4 cup water
Hot cooked rice (optional)
Preparation:
Preheat oven to 350 degrees.
Pour melted butter into a 13x9-inch baking dish.
In a shallow dish, combine flour, salt and pepper
In a separate shallow dish, add ½ cup evaporated milk. Coat chicken pieces with evaporated milk; dredge each in flour mixture. Place chicken, skin side up, in prepared baking dish. Bake, uncovered, for 35 minutes. Remove from oven, and turn chicken.
In a small bowl, combine soup, water, and remaining evaporated milk; pour over chicken. Return chicken to oven, and bake for 35 minutes longer. Remove chicken from baking dish; whisk gravy in baking dish until smooth. Serve chicken and gravy with rice.
Preheat oven to 350 degrees.
Pour melted butter into a 13x9-inch baking dish.
In a shallow dish, combine flour, salt and pepper
In a separate shallow dish, add ½ cup evaporated milk. Coat chicken pieces with evaporated milk; dredge each in flour mixture. Place chicken, skin side up, in prepared baking dish. Bake, uncovered, for 35 minutes. Remove from oven, and turn chicken.
In a small bowl, combine soup, water, and remaining evaporated milk; pour over chicken. Return chicken to oven, and bake for 35 minutes longer. Remove chicken from baking dish; whisk gravy in baking dish until smooth. Serve chicken and gravy with rice.
Submitted By Casey Allmond
