4 skinless boneless chicken breasts
2 cans cream of mushroom soup
2 cups buttermilk
salt and pepper to taste
If the chicken breasts are very large and thick, I cut them into strips about 1-1/2 inch wide, Place in large cassarole dish and salt and pepper to taste. Go a little easy on the salt as the cream of mushroom soup has quite a bit of salt in it. Mix soup and buttermilk together well and pour over chicken. Cook in 400 oven for about an hour or until chicken is tender. Serve sauce over steamed rice.
I make this a couple times a month. The buttermilk gives it a little bit of an unusual tang.
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