4 chicken breasts
2 c. buttermilk
1 1/2 tsp. salt
3/4 c flour (rice flour for gluten free)
1/4 c butter
1 can cream of chicken (substitute with cream of soup receipe for gluten free)
Preheat oven to 375 degrees, put butter in 9 X 13 pan and place in oven while it preheats.
Mix flour and salt. Dip chicken in buttermilk then coat with flour mixture. Place in baking dish. Bake chicken 30 min. Turn pieces bake 15 more min. Mix leftover buttermilk and soup together. Pour over chicken. Bake 15 min. Serve over rice or noodles.
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