1 cut-up frying chicken or 5 to 6 chicken pieces
1/4 c. flour
1 tsp. seasoned salt
1/4 tsp. pepper
1/4 c. butter
1 can condensed cream of mushroom soup
1 c. sour cream
Chopped parsley

Shake chicken pieces in plastic bag with flour and seasonings until well coated. Melt butter in a large shallow baking dish. Arrange pieces in pan skin side down. Bake in a 350 degree oven for 30 minutes. Turn chicken. Mix soup and sour cream, then spread on chicken. Bake 45 minutes more. Sprinkle with parsley. Makes 4 servings.