4 boneless chicken breasts or 1 chicken (cut up)
13 fluid oz. evaporated milk
1/4 c. butter (more if desired)
1 can cream of chicken soup
1/4 c. of water
Salt and peppered flour

Preheat oven to 425 degrees. Melt butter in 13 x 9 inch pan. Dip chicken in evaporated milk and roll on flour. Place chicken in pan, skin side down. Bake, covered, for 30 minutes. Mix remaining milk with cream of chicken soup. Add water. Turn chicken, pour mixture over and bake, uncovered, 30 minutes or more.