I grew up loving this chicken meal, and I have many happy memories of it. Everyone will vouch for how wonderful it is, how quick and simple it is to make, and how soothing it is. Friends of our children frequently stay for dinner at our home. Yet, on the nights I make this dish, my son’s best friend never skips supper. I don’t think it’s just a coincidence; it’s pretty humorous!
I frequently have several cans of cream of chicken soup and evaporated milk on hand. When you need to prepare dinner quickly but also want a nice dish without spending hours in the kitchen, they become a lifesaver. Get some the next time you are at the store if you haven’t already.
Nothing else offers the same rich richness as butter, thus it is definitely an essential ingredient. I advise you to avoid substitutions unless you can’t have butter. Whole milk, half and half, or cream are excellent alternatives if you don’t have any evaporated milk, which gives the dish a lovely creamy texture.
My daughter will argue that rice is a better choice than egg noodles, but in the end, do as you choose! I normally serve this over egg noodles because they are my favorite. Enjoy with a veggie added!
Ingredients
4 chicken breasts, boneless and skinless
1 can of milk evaporation (12 oz.)
flour, one cup
1 1/2 teaspoons of salt
freshly ground pepper, 1/8 tsp.
1/4 cup of butter
1 can of cream soup of chicken (condensed 10.5 oz)
Lemon wedges, 1/4 cup water (optional)
heating unit to 425 °F
Put butter in a 9×13 baking dish after cutting it into pieces. To melt the butter, place the baking dish in the oven.
The butter is melting as you speak
In a bowl, combine flour, salt, and pepper.
Pour approximately 4 ounces of evaporated milk into a different bowl. Put aside the remaining sum.
Remove the baking pan with the melted butter with care.
Each chicken piece should be coated in evaporated milk, then coated in seasoned flour before being placed in a baking dish.
For 30 minutes, bake
Cooking the chicken while:
The remaining evaporated milk and the cream of chicken soup can should be combined in a bowl.
After 30 minutes, remove the chicken from the oven and flip each piece over. Put the pan back in the oven for another 30 minutes and then pour the milk and soup mixture over the chicken. The interior temperature should be 165°F, the top should be golden brown, and the sauce should have thickened (using a meat thermometer).
Before serving, you can squeeze some fresh lemon juice over the chicken. Lemon wedges can also be offered on the side so that each diner can chose whether or not to add them. Although I enjoy it with lemon, I can see why some people might not.
Notes
* I’ve had success using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour in place of ordinary flour. Although I am unsure of how other gluten-free flours might perform, I am confident that this one does.
* Although it can be challenging to find in some places, gluten-free cream of chicken soup works well. While there are cream of chicken soups without gluten, many traditional varieties contain wheat.
* A meat thermometer is a crucial tool for making sure the meat is properly cooked and has reached a safe internal temperature. Also, avoid overcooking the chicken.
* The recipe can easily be doubled; I do that every time. The chicken reheats nicely and makes a delicious meal the next day if there are any leftovers.