2 Reviews
You must be logged in to post a review.
Nikki Jones on 8.26.2014
I have a very similar recipe from a friend. The only real differences are that my recipe calls for 1/2 teaspoon garlic salt instead of salt and adds 1/2 teaspoon creole seasoning. I have also used boneless skinless chicken breast and cut down the cook time. We love the gravy so much that I usually double the buttermilk and soup and cook it the last 10 minutes uncovered. The chicken is wonderfully moist and juicy! And the gravy scrumptious! We love it over rice. Makes great leftovers.
Marie @ My Culinary Calling on 1.4.2011
So Yummy!!!
I made this for dinner tonight and 4 hours later I am still thinking about how good it was!
The chicken was sooooo moist!
YUM!
def making this again!
2 Comments
Leave a Comment
You must be logged in to post a comment.
jilliancooks4fun on 7.17.2010
This chicken is delicious! I broiled on high for a few minutes to make it crispy. Served over mashed potatoes but I’d love to try it with the rice sometime.
ctbsmom on 5.17.2010
My family loved this! I changed the recipe slightly by using cream of chicken soup instead of mushroom and I didn’t use the rice but made biscuits instead. It was very easy to make and the instructions were very easy to follow too.