Chili Buttermilk Baked Chicken

This dinner is so yummy and a crowd pleaser around these parts.

Here’s what you need:

1/4 cup butter

4 boneless chicken breasts

1/2 tsp. salt

1/2 tsp. ground cumin

1 cup buttermilk

1/4 cup all-purpose flour

1 can Cream of Mushroom Soup

1 small can chopped, green chilies

1 cup shredded cheese

{you can use your cheese of choice here…sharp cheddar, Mexican blend, Monterey Jack, etc.}

Chopped fresh cilantro

Preheat oven to 425 degrees. Melt butter in a lightly greased backing dish in oven until melted.

Sprinkle chicken with salt and cumin. Dip chicken in 1/2 cup buttermilk and dredge in flour. Arrange chicken in baking dish.

Bake at 425 degrees for 15 minutes. Stir together soup, other 1/2 cup buttermilk, and chilies.

Pour over chicken, and bake 10-15 minutes or until chicken is done.

Sprinkle with cheese, and bake another 5 minutes and melted.

Let stand a few minutes. Garnish with cilantro if you wish.

Serve with hot rice.