1/2 stick margarine
chicken breasts
1 sm can evaporated milk
salt-pepper-flour
1 can cream of chicken soup
3/4 cup milk
1/4 cup water

1/2 stick margarine 1 sm can evaporated milk 1 can cream of chicken soup 3/4 cup milk 1/4 cup water

Melt margarine in large roasting pan; dip chicken in evaporated milk, then coat with salt/pepper/flour mix. Cook at 350 for 30 minutes. Take out of oven, mix soup, regular milk, and water together. Turn chicken over and pour soup mix on top. Return to oven and cook another 30 minutes.