Chicken Over Rice

This is one of my husbands favorite recipes that his mom would make when he was growing up. 


4 to 6 Chicken Breasts

1 Egg

3/4 Cups of Flour

1 tsp Salt

1 tsp Pepper

4 Tbsp Butter

2 Cans Cream of Chicken Soup

1 Can Milk (Fill Soup can with Milk to Measure)

Cooked White Rice (We like Sticky rice the best)


Melt 4 Tbsp of butter in a large frying pan.

Mix the flour, salt and pepper in one bowl. Mix and beat the egg in another bowl.

Dip the chicken breast in egg mixture and then coat chicken in the flour mixture.

Cook chicken about 5 min on each side on medium heat until it is golden brown.

Remove chicken from pan and set it aside.

Add 2 cans of Cream of Chicken Soup to the pan. Now fill one of the empty soup cans with Milk and add it to the pan.

Bring to boil and then put chicken back in the pan and simmer 10 min or until the chicken is cooked through.

Serve chicken over rice using the soup mixture like gravy. This is really a good hearty meal.