4-6 skinless chicken breasts (with or without bones)
1 1/2 c. buttermilk
3/4 c. flour
1/2 tsp. seasoned salt
1/4 tsp. pepper
1/4 c. butter, melted
1 can cream of mushroom soup
(Any cream soup will work)

Heat oven to 425 degrees. Dip chicken in 1/2 cup of buttermilk and then in flour mixture. Place in a large baking dish (in which butter has been melted) meat side down. Bake uncovered 30 minutes. Turn. Bake 15 more minutes. Turn again and pour over the chicken a mixture of 1 cup buttermilk and 1 can creamed soup. Sprinkle with paprika. Bake 15 more minutes

Note: This recipe is very "forgiving". You can bake it for 15 minutes on each side, then put it in the crockpot on low for 4-6 hour, (or while you are in church). The buttermilk mixture can be put on sooner, too, if you need to do so.