1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. chili powder
3 lbs. frying chicken pieces
2 tbsp. butter
1/4 lb. sliced fresh mushrooms
1 1/4 c. (10 1/2 oz. can) cream of mushroom soup
2/3 c. undiluted Carnation evaporated milk
1/2 c. (4 oz. can) diced green chilies

Combine flour, salt, pepper and 1/2 teaspoon chili powder. Coat chicken with flour mixture. Melt butter in large skillet. Fry chicken on one side until browned; turn chicken. Add mushrooms and continue cooking other side until chicken is well browned. Combine soup, evaporated milk, green chilies, and remaining 1 teaspoon chili powder. Spoon over chicken. Cover; reduce heat. Simmer 40 minutes or until chicken is tender. Serve with hot cooked rice. Garnish with avocado slices, if desired. Makes 4 servings.