Carnation Chicken

• 3 - 3½ lbs frying chicken pieces (or boneless chicken pieces)
• Flour for coating chicken pieces
• ½ stick (or ¼ cup) butter
• 1 ½ cups Carnation evaporated milk
• 1 can cream of mushroom soup
• 1 cup grated process cheese (I use Velveeta)
• 1 tsp. salt
• One-eighth tsp. pepper
• Paprika

• Preheat oven to 350 degrees.
• Coat 3 - 3½ lbs frying chicken pieces (or boneless chicken tenders) with flour. Melt ¼ cup butter (½ stick) in pan. Arrange chicken, skins down in pan. Brown chicken about 15-20 minutes, turn, then brown about 20 minutes more. (til brown) Remove from oven.
• Mix 1 ½ cups undiluted Carnation evaporated milk, 1 can of mushroom soup, 1 cup grated process cheese, 1 tsp salt, and one-eighth tsp pepper. Pour over chicken. Sprinkle with paprika. Bake about 20 minutes.
• Serve with mashed potatoes or rice.
• This is delicious and easy!