Community Pick
Buttermilk Chicken
photo by TGirl
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 4 -6 chicken breasts
- 1 1⁄2 cups buttermilk
- 1 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup margarine
- 1 can campbell cream of mushroom soup
directions
- Preheat oven to 425 degrees F.
- Melt margarine in a 9x13 inch casserole dish or baking pan.
- Mix flour, salt, pepper.
- Dip chicken in 1/2 cup of Buttermilk.
- Dredge chicken in flour mixture.
- Place chicken in melted margarine.
- Bake for 30 minutes, uncovered.
- Turn chicken and bake for 15 minutes.
- Mix soup and remaining cup of Buttermilk.
- Pour Soup/Buttermilk mixture over chicken.
- Bake another 15 minutes, until bubbly.
- Take care, if 425 degrees F seems to be too hot, turn oven down a bit to prevent margarine from burning.
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Reviews
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Vicki, I dont know where you originally found this recipe, but it is absolutely wonderful! I don't remember that last time that I tried a chicken recipe that was this easy and this flavorful, moist and delicious! As you said, the gravy truly does make this dish remarkable! I won't let this recipe get far away, trust me on that! I prepared as directed, reducing the temperature to 375 degrees after the first 15 minutes and continued cooking for the remaining 45 minutes at 375. Thank you so much for sharing this recipe with us, Vicki!
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Simply delicious! I made this last night with 3 chicken breasts, half the butter and flour and the same amount of buttermilk and soup. I added seasoned salt to the flour mixture and a can of mushrooms to the sauce. I also turned it down to 375 after 15 min. and eventually to 350 since the butter was starting to burn. I served it with mashed potatoes. It tasted like it was much more work than it was. Very, very good.
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We thoroughly enjoyed this simple to prepare, very tasty chicken dish. I used butter instead of margarine & I also added 1/2 teaspoon of smoked sweet paprika to give it a bit of a kick. Next time I make this, I will add some additional seasonings to the flour mixture & also some sliced mushrooms during the last 15 or so minutes of cooking.
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Tweaks
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My mother in law first made this recipe when I was home on maternity leave and it became and instant favorite. I prefer cream of chicken instead of cream of mushroom. I also make a double batch of the sauce just to have enough to pour over mashed potatoes. This is definitely on our family's most loved list.
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We thoroughly enjoyed this simple to prepare, very tasty chicken dish. I used butter instead of margarine & I also added 1/2 teaspoon of smoked sweet paprika to give it a bit of a kick. Next time I make this, I will add some additional seasonings to the flour mixture & also some sliced mushrooms during the last 15 or so minutes of cooking.
RECIPE SUBMITTED BY
Vicki G.
United States
I'm originally from South Carolina and currently live in The Netherlands.
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To anyone who has reviewed one of my recipes, I really enjoyed reading what you thought... and if you liked the recipe, that's even better. Thanks.