I had mine with white rice.
Chris had his with potatoes.
We had leftovers and he had it with rice tonight, but he said he liked the potatoes better.
Butter Baked Chicken and Gravy
1⁄4 cup butter, melted
1 cup all-purpose flour
1⁄8 teaspoon ground black pepper
1 (15-ounce) can evaporated milk, divided
1 (4 1⁄2-pound) chicken, cut into pieces (I used 6 boneless skinless Chicken breasts)
1 (10 3⁄4-ounce) can cream of chicken soup
3⁄4 cup water
Hot cooked rice (optional)
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.
We really enjoyed this recipe. We wouldn't change a thing. Paula always says follow the recipe the first time, make changes to your taste the second time.