Butter Baked Chicken and Gravy

From Cooking with Paula Deen, Mar/Apr 2009

Butter Baked Chicken and Gravy
  1. 1⁄4 cup butter, melted
  2. 1 cup all-purpose flour
  3. 1 1⁄4 teaspoons salt
  4. 1⁄8 teaspoon ground black pepper
  5. 1 (15-ounce) can evaporated milk, divided
  6. 1 (4 1⁄2-pound) chicken, cut into pieces
  7. 1 (10 3⁄4-ounce) can cream of chicken soup
  8. 3⁄4 cup water
  9. Hot cooked rice (optional)
  10. Asparagus (optional)
  1. Preheat oven to 350˚.
  2. Pour melted butter into a 13x9-inch baking dish.
  3. In a shallow dish, combine flour, salt, and pepper.
  4. In a separate shallow dish, add 1⁄2 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.
  5. 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 and asparagus, if desired.
Makes 4 - 6 servings