Southern Recipes
- All-purpose flour
- Salt, pepper
- Garlic salt (to taste)
- any addtional whatever seasonings you like
- Buttermilk
- Cornflakes
- Skinless chicken breasts
- Set Over to 365 degrees
- Combine flour and seasonings (whatever seasonings you like).
- Put the buttermilk in a bowl and the corn flakes (crush them up) in a bowl.
- Roll chicken breasts in flour mixture and evenly coat each side.
- Next dip chicken into buttermilk and then the corn flake crumbs.
- Place coated chicken breasts in prepared baking dish. (Spray the bottom with Pam so they won't stick).
- Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking).
- Buy a chicken that has already been roasted and then I remove it from the bone
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 8 ounces sour cream
- Pepperidge Farm Corn Bread Dressing (It comes in a package and is usually by the Stovetop Dressing in the grocery store)
- ½ cup butter
- 1 cup chicken broth
- Cut the chicken pieces up and place in the bottom of the 9 x 12 pan.
- Mix soups and cream cheese together and spread on top of the chicken.
- Sprinkle the corn bread dressing on top (just enough to cover the top).
- Melt butter in 1 cup of chicken broth and pour on top of the casserole.
- Bake 350 degrees for 30 Minutes