Butter Baked Chicken and Gravy

Recipe courtesy of: Tonya Dowden Howell Young

Ingredients:

1⁄4 cup butter, melted

1 cup all-purpose flour

1 1⁄4 teaspoons salt

1⁄8 teaspoon ground black pepper

1 (15-ounce) can evaporated milk, divided

1 (4 1⁄2-pound) chicken, cut into pieces

1 (10 3⁄4-ounce) can cream of chicken soup

3⁄4 cup water

Hot cooked rice (optional)

Asparagus (optional)

Instructions

1.Preheat oven to 350˚.

2.Pour melted butter into a 13x9-inch baking dish.

3.In a shallow dish, combine flour, salt, and pepper.

4.  In a separate shallow dish, add 1⁄2 cup evaporated milk. Coat chicken pieces with evaporated milk; dredge each in flour mixture. Place chicken, skin side up, in prepared baking dish. Bake, uncovered, for 35 minutes. Remove from oven, and turn chicken.

5. In a small bowl, combine soup, water, and remaining evaporated milk; pour over chicken. Return chicken to oven, and bake for 35 minutes longer. Remove chicken from baking dish; whisk gravy in baking dish until smooth. Serve chicken and gravy with rice and asparagus, if desired.