2 1/2 to 3 lb. cut up fryer
1/2 c. evaporated milk
1 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/3 c. butter
10 1/2 oz. cream of chicken soup
3/4 c. evaporated milk
1/4 c. water

Dip chicken in 1/2 cup evaporated milk. Roll in mixture of flour, salt and pepper. Melt butter 13 x 9 x 2 inch pan. Put chicken in pan, skin side down. Bake at 425 degree oven for 30 minutes. Turn chicken, mix soup, 3/4 cup evaporated milk and water.

Pour around chicken. Bake 30 minutes longer or until tender. Put chicken on serving plate. Stir gravy. Serve with chicken.