Gram Walker's Smothered Chicken

• 3 -4 lbs chicken
• 1 cup all-purpose flour
• salt and pepper
• 12 cup margarine
• 2 (1 ounce) envelopes chicken noodle soup mix
• 10 34 ounces cream of mushroom soup
• 12 ounces evaporated milk
• 1 teaspoon poultry seasoning
• dried parsley

1. Dredge chicken pieces in flour; sprinkle with salt and pepper.
2. Melt margarine in a large skillet over medium heat.
3. Fry chicken until golden on both sides; transfer to a greased 13x9 baking pan.
4. Sprinkle with soup mix; pour mushroom soup over top.
5. Combine evaporated milk, seasoning and parsley in a small saucepan over medium heat; heat through without boiling.
6. Pour over chicken.
7. Bake, uncovered, at 350 degrees for 45 to 60 minutes, or until juices run clear.

chicken, flour, salt, margarine, noodle soup, cream of mushroom soup, milk, poultry seasoning, parsley

Taken from www.food.com/recipe/gram-walkers-smothered-chicken-476404 (may not work)