3 to 4 lbs. chicken 1 c. all-purpose flour salt and pepper to taste 1/2 c. margarine 2.1-oz. pkg. chicken noodle soup mix | 10-3/4 oz. can cream of mushroom soup 12-oz. can evaporated milk 1 t. poultry seasoning dried parsley to taste | |
Coat chicken pieces in flour; sprinkle with salt and pepper. Melt margarine in a large skillet over medium heat. Fry chicken until golden on both sides; transfer to a greased 13"x9" baking pan. Sprinkle with dry soup mix; pour mushroom soup over top. Combine evaporated milk, seasoning and parsley in a small saucepan over medium heat; heat through without boiling. Pour over chicken. Bake, uncovered, at 350 degrees for 30 minutes. Serves 4.
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