1 frying chicken, cut up
2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. paprika
1 1/2 c. milk
2 cans cream of mushroom soup
1 c. flour
1 (20 oz.) bag frozen stew vegetables
Oil for frying

Combine flour, salt, pepper, garlic powder and paprika. Add chicken, a few pieces at a time and shake until coated with flour mixture, pour oil in frying pan, heat until hot, but not smoking. Brown chicken for 5 minuets on each side. (Brown chicken only.) Place browned chicken in the bottom of a roasting pan. Empty stewing vegetables on top of chicken. In a large saucepan empty cream of mushroom soup and milk. (Mixture should be the consistency of buttermilk.) Pour soup mixture over chicken and vegetables. Cover and bake at 350 degrees for 1 to 2 hours.