2 1/2 lb. frying chicken
1/2 c. all-purpose flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/4 c. cooking oil
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 c. hot water
1 lg. onion, peeled & sliced
1/4 c. stuffed green olives

Cut chicken into serving pieces. Mix flour, salt, pepper and paprika together in paper bag. Shake chicken pieces in tightly closed bag to coat evenly.

Heat oil in heavy skillet. Cook chicken over moderate heat until well browned on all sides. Place chicken in 2 quart casserole. Stir in soup and hot water into skillet drippings. Cook and stir until smooth. Pour over chicken. Spread sliced onion over all. Cover dish.

Store in refrigerator for 1 hour or longer. About 1 hour before dinner remove from refrigerator and let stand at kitchen temperature until chill is off dish. Start oven at moderate (375 degrees). Bake casserole covered 1 hour. Uncover dish. Sprinkle chicken with olives. Cover and bake 15 minutes longer until chicken is tender. 4 servings.