| | Directions | | Melt butter in 9x13 casserole in 400° oven. Sprinkle chicken with salt and pepper. Dip chicken in 1/2 C buttermilk, and dredge in flour. Arrange chicken in baking dish. Bake 400° for 25 minutes. Turn and bake for 10 more minutes. Stir together remaining 1 C buttermilk and cream of mushroom soup. Pour over chicken. Bake 10 to 15 minutes shielding chicken with aluminum foil to prevent excessive browning if necessary. Drizzle gravy over chicken. |
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| Ingredients | | - |  | 1/4 cup butter |
| - | | 4 chicken Breasts |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 1/2 cups buttermilk |
| - | | 3/4 cup flour |
| - | | 1 can cream of mushroom soup |
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