this is a very easy but very good dish, and very elegant.

1  chicken cut up

1/2 stick butter (or margine)

1 can cream of mushroon (or chicken) soup

1 can milk + 1/2 cup in a bowl

2 c flour, seasoned with salt, pepper, garlic (if you like othr things such as rosemary and basil go for it)

pre heat oven to 350- place a glass dish large enough to hold the chicken with the butter in in.

wash and pat the chicken dry.

drip chicken pieces into the milk then roll in the seasoned flour. place SKIN SIDE DOWN in the dish after the butter is melted.(turn to bake )then   cook at 350 for 45 minutes.  take out, and turn the pieces over. milx the soup and the milk together very well and pour over chicken. bake for about 30 to 40 more minutes.

great with rice and a salad or peas&carrots.

the more soup you have the more "gravy " you get. and the gravy is great over rice.

this dish also freeze and reheats great in the mic.