3 to 4 lbs. chicken
1 c. all-purpose flour
salt and pepper to taste
1/2 c. margarine
2.1-oz. env. 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
Dredge 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 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, or until juices run clear. Serves 4.
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