Serves: 4
Total Calories: 553
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 chicken juices run clear when pierced.
Tip: Dinner baking in the oven is so cozy and inviting on a chilly day…why not make it a whole oven meal? Roasting vegetables and homemade rolls can easily bake alongside your main dish. Mmm!
This Gram Walker's Smothered Chicken recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
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