Preheat your oven to 350°F (175°C).
Rinse the chicken breasts under cold water and pat them dry with paper towels.
In a mixing bowl, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, ensuring they are well-coated.
In a separate bowl, whisk together the evaporated milk, cream of chicken soup, and water until smooth. Pour half of this mixture into a greased baking dish.
Place the flour-coated chicken breasts on top of the soup mixture in the baking dish. Pour the remaining mixture over the chicken, followed by the melted butter.
Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
Let the chicken rest for a few minutes before serving. Drizzle some of the creamy sauce over the top and enjoy!
