Smothered Chicken

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,
(after 15 minutes, I spooned the juices over the chicken)
or until juices run clear. Serves 4.