2-3 packs boneless chicken breasts
3 1/2 c. buttermilk
1 1/4 c. flour
2 tsp. salt
1/2 tsp. pepper
3 cans cream of chicken soup
1 1/2 sticks butter

Put in plastic bag.

Melt butter in baking dish. Dip chicken in buttermilk. Coat with flour mixture. Lay in butter and brown for 30 minutes. Turn chicken and brown for 15 minutes. Mix remaining buttermilk and soup. Pour over chicken and bake for 45 minutes.