Creamed Chicken
Contributor: Lori Ann Sibbett
2002 Cowley Cookbook
Skin chicken, dip in canned milk and roll in flour, salt and pepper. Melt 1/4 cup butter in 13×9″ pan and coat pan. Cook chicken in pan for 30 minutes at 425 degrees.
Turn chicken and add 1 can cream of chicken soup, remainder of canned milk and 1/4 cup water. Cook for 30 more minutes.
“This is a recipe from my great-grandmother with a few alterations.”