Buttermilk Baked Chicken

My parents' good friends, the Dillards, made this for us when I was staying at their house recouping after surgery in 2007.  It's divine. 


Buttermilk Baked Chicken
1/4 cup butter or margarine
4 bone-in chicken breast halves, skinned
salt
pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
hot cooked rice

Melt butter in a lightly greased 13- x 9-inch baking dish in a 425° oven. Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken, breast side down, in baking dish. Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary (I didn't have to do this). Serve chicken and sauce over hot cooked rice.
*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes. (I'm going to do this next time.)

Recipe from SOUTHERN LIVING

Family Rating:
Brad: ****
Jordan: ****
Eli: ****
Phoebe: *****
Overall Family Rating: 17/20