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

Combine flour, salt, pepper and chili powder. Coat chicken with flour mixture. Melt butter in skillet and 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 chiles and spoon over chicken. Cover; reduce heat and simmer 40 minutes or until chicken is tender. Serve with hot cooked rice.