Ingredients
- 1/4 cup butter, cut into pieces
- 4 skinless boneless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper, or adjust to heat level
- 1 1/2 teaspoons garlic powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/4 cups buttermilk, divided
- 2 teaspoons Louisianna hot sauce (can use more)
- 1 (10 3/4 ounce.) can condensed cream of mushroom soup
- 1 (4.5 ounce) can chopped green chiles
- 1 1/2 cups shredded Monterey Jack cheese (or can use cheddar cheese)
How to Make
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Step 1: Preheat oven to 425 degrees F, then set oven rack to lowest position.
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Step 2: Melt butter in a lightly greased 11- x 7-inch baking dish in the oven for about 3 minutes.
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Step 3: In a shallow bowl combine the flour with next 5 spices.
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Step 4: In another shallow bowl combine 1/2 cup of buttermilk with hot sauce.
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Step 5: Dip chicken first buttermilk allowing excess to drip off, then coat in the flour mixture.
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Step 6: Arrange chicken in baking dish.
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Step 7: Bake at 425 degrees F for 15-20 minutes.
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Step 8: Meanwhile stir together cream of mushroom soup, chiles, and remaining 3/4 cup buttermilk; Pour over chicken, return to oven and bake 10 to 15 minutes or until chicken is done.
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Step 9: Sprinkle with cheese, and bake 5 minutes or until cheese is melted.
We hope you enjoy this recipe!
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