1 frying chicken, cut into pieces
1/2 c. milk
1/4 c. flour
Salt & pepper
1/2 c. (1 stick) butter
1/2 lb. (1 c.) mushrooms, sliced
2 c. dairy sour cream

Dip chicken pieces in milk and dredge with flour seasoned with salt and pepper. Melt butter in heavy skillet. Brown chicken in hot butter, remove to casserole. Saute mushrooms in hot butter for about 5 minutes. Spoon over chicken pieces in casserole.

Cover chicken and mushrooms with sour cream. Bake in slow oven (325 degrees) about 30 minutes, until tender. Serve at a picnic table directly from casserole.