Butter Baked Chicken, Biscuits, and Gravy

 Butter Baked Chicken, Biscuits, and Gravy

I found this recipe ages and ages ago in an older church cookbook.  It sounded so homey and good that I had to make it right away and it did not disappoint.  The original recipe does call for a can of biscuits, but I've made my own for this and frankly I see no reason to ever buy a can of biscuits.  You could sub in the frozen biscuits, if you don't make your own.  But for those of you who want to use canned biscuits, feel free to do so.

The biscuits bake in the gravy, which is something that is unusual, but I find it very delicious.  The tops get nice and brown, the bottoms are not soggy, but they aren't dry on the bottom either.  

I have used bone in pieces of chicken to substitute for the boneless chicken breasts.  I don't recall adding extra time for cooking because the dish cooks so long anyway.

Ingredients:

4 Boneless Chicken Breasts

1 14-oz can evaporated milk

1 cup flour

1/2 tsp. each salt and pepper

1/2 c butter

1/4 cup water or broth

1 10 ounce can cream of chicken soup

1 can biscuits (8 piece)

Preheat oven to 425 F.  Melt butter in a 9 x 13 baking pan.  

Pour a little of the evaporated milk in a large bowl.  Mix flour with salt and pepper.  Dip chicken pieces in milk and then dredge through the flour.  Save any remaining flour.

Place chicken in the pan with melted butter.  Cook for 30 minutes.  Turn Chicken.

Mix soup, broth/water and remaining flour well.  Pour around the chicken.  At this point, add in your biscuits to the pan, too.  Bake about 30 minutes until gravy has slightly thickened and biscuits are browned.

This is such a good cozy sort of meal to serve on a cool rainy day!

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