2 1/2 - 3 lb. frying chicken or breasts
3 lg. potatoes
2/3 c. flour
1 1/2 tsp. seasoned salt
1/4 tsp. pepper
2 cans cream of chicken soup
1 soup can milk
1/3 - 1/2 c. oil

Cut chicken into serving pieces and shake pieces in plastic bag containing flour, salt and pepper until well coated. Brown chicken in skillet. Reserve drippings. Put chicken into 2 quart casserole or 9"x13" baking pan. Add potatoes, quartered. Add soup and milk to drippings and heat to boiling. Pour over chicken and potatoes, cover and bake at 350 to 375 degrees for 1 to 1 1/2 hours. Good reheated. Can be frozen.