I have very fond memories of this chicken dish from my childhood – I loved it so much. It is comforting, quick and easy to make, and everyone will agree that it is delicious. It is not unusual for our kids’ friends to stay for dinner at our house. However, my son’s best friend never misses dinner on the nights I make this for dish. It is really funny, and I am not convinced it is just a coincidence!
I usually keep evaporated milk on hand and several cans of cream of chicken soup. They become a lifesaver when you need to put dinner together quickly, but you also want a delicious dish without spending hours in the kitchen. If you don’t do this already, grab some the next time you are at the store.
Butter is obviously a key ingredient – nothing else imparts the same rich flavor – and I encourage you to avoid substitution unless you simply cannot have butter. Evaporated milk provides a beautiful creamy texture but if you do not have any, whole milk, half and half, or cream are great substitutes.
I usually serve this over egg noodles because it is my favorite – rice is another great option and my daughter will argue that it is better than egg noodles – ultimately, go with what you like best! Add a vegetable and enjoy!
Ingredients
4 boneless skinless chicken breasts
1 can evaporated milk (12 oz.)
1 cup flour
1 ½ tsp. salt
1/8 tsp. freshly ground pepper
1/4 cup butter
1 can cream of chicken soup (condensed 10.5 oz)
1/4 cup water
Lemon wedges (optional)
Directions
Preheat oven to 425°F
Cut butter into pieces and place in a 9×13 baking dish. Place baking dish in the oven to melt the butter.
While the butter is melting:
Mix flour, salt, and pepper in a bowl
In a separate bowl, pour about 4 oz. of evaporated milk. Set the remaining amount aside.
Carefully remove pan with melted butter from oven.
Dip each piece of chicken in the evaporated milk, then dredge it in the seasoned flour, and place in baking dish.
Bake for 30 minutes
While the chicken is baking:
In a bowl, mix the remaining evaporated milk and the can of cream of chicken soup together.
Pull the chicken from the oven after the 30 minutes and turn each piece over. Pour the milk and soup mixture over the chicken and place the pan back in the oven for about 30 more minutes. The top should be golden brown, the sauce should have thickened, and the internal temperature should be 165°F (using a meat thermometer).
If you would like, squeeze fresh lemon juice over the chicken before serving. You can also serve lemon wedges on the side for each person to decide if they wish to add it. I love it with lemon, but I understand that some may not!
Notes:
* I have had success substituting the regular flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I do not know how other gluten free flours would turn out but I know this one works well.
* In some areas it is hard to locate but gluten free cream of chicken soup works great. Many regular cream of chicken soups contain wheat but there are gluten free ones available.
* A meat thermometer is an essential tool to ensure the meat is fully cooked and the internal temperature is safe. Also, you do not want to overcook the chicken.
* The recipe is easily doubled – I double it every time I make it. If there are any leftovers, the chicken reheats well and makes a great meal the next day!
