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
- 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 13x9 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 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)