While many people contributed great ideas for chicken-and-dumpling recipes in the comments to my post earlier this morning, esteemed Slog commenter Canuck e-mailed me the one that I think I'm going to try next. Canuck calls the recipe "my mainstay 'friends for dinner' meal" and says it "tastes like chicken and dumplings without the soggy, doughy dumpling issue."

Buttermilk Baked Chicken
(adapted from Southern Living)

Pre-heat oven to 350

¼ cup butter
A large tray of boneless chicken breasts
-enough to fit in a glass 9x13 baking dish,
So about 6 or 7
Salt & pepper
A litre (a quart?) of buttermilk
1 cup flour
1 can cream of mushroom soup
1 bunch of green onions, sliced thinly

Find the rest of the recipe after the jump.

Clean up chicken (cut off fat and grotty bits)
Grease a 9x13 baking dish with butter or Pam
Melt butter in a big frying pan, heat on med+
Put flour in one bowl, 1 cup buttermilk in another
Get a little assembly line going: chicken, buttermilk, flour, frying pan
1 piece at a time, dip the chicken in the buttermilk, dredge in
the flour, put into the hot frying pan. You’ll have to fry them in 2 batches.
Fry until golden, then transfer to the baking dish. (Make sure you don’t
dislodge the coating as you turn them/move them.)
Next, sauté the green onions in the same frying pan. Mix the can of mushroom
soup, 1 cup buttermilk, the green onions, and 1 tsp salt in a bowl with a whisk,
pour over chicken. Make sure the chicken is completely covered by the soup mix.
Grind some pepper over top.
Bake for 45 minutes, serve over rice. (A rice cooker is an awesome investment.)