Ingredients:
4 chicken breasts (I use boneless skinless)
1 can evaporated milk (12 oz)
1 cup flour
1 1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter
1 can Cream of Chicken soup
1/4 cup water
Preheat oven to 425
Directions:
First, pour a little of the evaporated milk in a small dish…just enough to dip your chicken in. After you dip each piece of chicken in the milk, roll it in the flour seasoned with salt and pepper. Melt butter in 13×9 pan and cook the chicken in the melted butter for 30 minutes at 425.
Mix water, can of soup, and what’s left in your can of evaporated milk together. Turn chicken over after 30 minutes of baking and pour soup mixture on top. Bake for 30 more minutes until nice and golden brown.
The above cookbook sure looks WELL used. It's from the Esther Circle of the First Reformed Church in West Sayville, New York. I can't find a date the cookbook was published but I think I got it in the 70's. Figured I would start making recipes from my cookbooks- this is good ★
I love those cookbooks. I had so many of them from different clubs and organizations. When I moved I had to get rid of some. I copied out the recipes I wanted to save. This recipe is an oldie but goodie. Lots of recipes were made with evaporated milk in the 70's.
ReplyDeleteSO true! The chicken breast are huge and I had quite a bit of chicken leftover- tomorrows recipe will show you what I did with the chicken and the sauce. Gotta save where you can.
Delete