Carnation Chicken - Delicious & Easy Recipe

Carnation Chicken
Easy recipe that does not require cooking
the chicken ahead of time

This is one of my favorite recipes and I've been making it for years! Your family will love it! It was given to me by my friend, Betty Forde. I have never been able to find this recipe on Pinterest or the web anywhere.

You melt the butter in the dish in the oven first, and then place the coated chicken in the butter. 

One thing I want to add is that even though you can use skinless, boneless chicken, I think this recipe tastes better if you use chicken on the bone that has skin on it. That's what the original recipe says to use. One reason this recipe is so incredibly easy, is because you don't have to cook the chicken ahead of time, before putting it in the oven! We all like easy, right?

Carnation Chicken

3 - 3½ lbs frying chicken pieces (or boneless chicken pieces)

Flour for coating chicken pieces

½ stick (or ¼ cup) butter

1 ½ cups Carnation evaporated milk

1 can cream of mushroom soup

1 cup grated process cheese (I use Velveeta)

1 tsp. salt

One-eighth tsp. pepper

Paprika

Preheat oven to 350 degrees.

Coat 3 - 3½ lbs frying chicken pieces (or boneless chicken tenders) with flour. Melt ¼ cup butter (½ stick) in pan. Arrange chicken, skins down in pan. Brown chicken about 15-20 minutes, turn, then brown about 20 minutes more. (til brown) Remove from oven.

Mix 1½ cups undiluted Carnation evaporated milk, 1 can of mushroom soup, 1 cup grated process cheese, 1 tsp salt, and one-eighth tsp pepper. Pour over chicken. Sprinkle with paprika. Bake about 20 minutes.

Serve with mashed potatoes or rice.

This is so delicious and easy!