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Butter Baked Chicken and Gravy
Cooking with Paula Deen
, Mar/Apr 2009
1⁄4 cup butter, melted
1 cup all-purpose flour
1 1⁄4 teaspoons salt
1⁄8 teaspoon ground black pepper
1 (15-ounce) can evaporated milk, divided
1 (4 1⁄2-pound) chicken, cut into pieces
1 (10 3⁄4-ounce) can cream of chicken soup
3⁄4 cup water
Hot cooked rice (optional)
Preheat oven to 350˚.
Pour melted butter into a 13x9-inch baking dish.
In a shallow dish, combine flour, salt, and pepper.
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.
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
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