1/3 c. flour
1 tsp. salt
1/2 tsp. pepper
1 (2 1/2 to 3 lb.) cut up chicken
1/4 c. oil or shortening
1 pkg. dry chicken noodle soup mix
1/2 c. water
1 med. onion, sliced
1 can evaporated milk (lg.)

Mix flour, salt, and pepper in paper bag. Shake chicken in bag to coat. In a 10 inch skillet over medium heat. Brown chicken in oil. Spoon off any drippings. Then sprinkle soup mix around chicken pieces. Add water and onion. Cover and cook over low heat 30-35 minutes or until drumstick is tender when pierced with a fork.

Place chicken in deep serving dish. Stir evaporated milk into liquid left in skillet. Cook and stir until steaming hot. Do not boil. Pour sauce around chicken in serving dish. Enjoy!