1 frying chicken, cut up
1/2 c. butter
2 tbsp. butter
1 pt. sour cream
1/4 lb. sliced mushrooms
3 green onions, with tops, chopped
1 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
3 tbsp. chopped parsley
1/2 chopped green pepper
1/4 c. water

Wash and dry chicken pieces. Brown on all sides in hot butter in skillet. Remove chicken to 2 quart casserole. Reheat butter in skillet and blend in flour; stir while heating until light brown. Cool thoroughly (cooling prevents sour cream from curdling). Gradually add sour cream; mix well and simmer a few minutes.

Pour over chicken. Add remaining ingredients, except paprika. Sprinkle with paprika, cover and bake in moderate oven (325 degrees) for 1 1/2 hours, or until tender.