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Fine, fancy, flavorful… and the easiest way you ever made such a noble dish.
Dried soup mix adds the noodles (without precooking). PET milk adds the richness to a chicken-y sauce that’s velvet-smooth… thin milk would never do!
1. Mix in a paper bag 1/3 cup flour, 1 teaspoon salt and 1/2 teaspoon paprika. Shake 1 cut-up chicken (about 2-1/2 to 3 lbs.) in flour mixture, a few pieces at a time.
2. Brown chicken in 1/2 cup hot shortening in a 10-inch skillet over medium heat. Drain off drippings. Stir in 1 envelope died chicken noodle soup mix, 1/2 cup water and 1 medium onion, sliced.
3. Cover and cook over low heat 30 to 35 minutes, or until drumstick is tender when pierced with a fork. Place chicken in deep serving dish.
4. Stir 1 cup evaporated milk, 2 teaspoons dried parsley flakes and 1/2 teaspoon poultry seasoning into skillet. Cook and stir until thickened. Do not boil. Pour over chicken.
Serves 4 to 6
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