Saucy Fried Chicken
Enjoy this recipe from 2011 Family Meals and More Calendar (M258).

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.