This is one of my favorite recipes and I've been making it for years! Your family will love it! It was given to me by my friend, Betty Forde.
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
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!