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 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 and add mushrooms and continue cooking until chicken is browned. Combine soup, evaporated milk, green chilies and remaining 1 teaspoon chili powder. Spoon over chicken. Cover; reduce heat. Simmer 40 minutes. Serve with rice. Garnish with avocado slices, if desired.