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!
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)
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!