Buttermilk Chicken

I made a big spiral ham for Sunday dinner, which means I have tons of yummy ham leftovers to use during the week, which I love.  I really wanted to make Loaded Potatotes, aka... Crack Potatoes, you will understand when you make them.  They are scrumptious with leftover ham.  My dilema is what to make with them...  Hmmm. How about some Buttermilk Chicken.  It is a nice moist and tender chicken recipe that we love.

Buttermilk Chicken

5-6 chicken breasts

1 1/2 C. buttermilk, divided

3/4 C. flour

1 1/2 tsp. salt

1/4 tsp. pepper

1/4 C. butter

1 (10 3/4 oz) can of cream of chicken soup

Dip chicken in 1/2 C. buttermilk.  (I like to use a zip lock bag)  Roll in flour, seasoned with salt and pepper. (again, zip lock bag) Melt butter in a 9 x 13 pan.  put chicken in pan.  Bake for 30 minutes at 375.  Turn and bake for 15 minutes.  Whisk remaining 1 C. buttermilk and soup.  Pour over and around chicken.  Bake 15 minutes.  Serves 6.

Crack Potatoes

2 (16oz) containers sour cream

2 cups cheddar cheese, shredded

2 C. chopped ham or 2 (3 oz) bags of real bacon bits

2 packages Ranch Dip mix

1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind  or

4-5 large russet potatoes that you shred (this is what I prefer being a homegrown Idaho girl)

Combine first 4 ingredients, mix in hash browns.  Spread into a 9x13 pan.  Bake at 400 for 45-60 minutes. 

Dish yourself a small helping because you will go back for seconds and thirds, just try not to eat the whole pan by yourself.   

Enjoy!

~Rachel~