• Cooking Time:
  • Servings: 8
  • Preparation Time:


This is a MUST serve at our house!


  • 1/2 cup butter, melted
  • 2-2/3 cups buttermilk, divided
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 1 teaspoon Creole seasoning
  • 8 bone-in chicken breast halves
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted


  • Pour butter into two 13-in. x 9-in. x 2-in. baking pans. Pour 2 cups buttermilk into a
  • shallow bowl. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning.
  • Dip chicken in buttermilk, then coat with flour mixture.
  • Place bone side up in prepared pans.
  • Bake, uncovered, at 425° for 25 minutes. Turn; bake 10 minutes longer or until juices run clear.
  • In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through. Serve with chicken.

Categories: Main Dish  Poultry 
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