3 to 3 1/2 lbs. frying chicken
1/4 c. flour
1/4 c. melted butter
8 to 10 sm. cooked onions
1/4 lb. sliced mushrooms
2/3 c. evaporated milk (undiluted)
1 can cream of mushroom soup
1 c. grated process type cheese
3/4 tsp. salt
1/8 tsp. pepper

Dip chicken in flour. Place skins down in melted butter in 2 quart shallow baking dish. Bake uncovered in moderately hot oven (425 degrees) for 30 minutes. Turn chicken. Bake 15 to 20 minutes longer or until tender. Pour off excess fat. Add onions and mushrooms to chicken. Mix evaporated milk, soup, cheese, salt, pepper and pour over chicken. Sprinkle with paprika if desired. Cover with with foil. Bake at 325 degrees for 15 to 20 minutes.