3 to 4 lbs. chicken
Salt and pepper
Paprika
butter
1 (10 1/2 oz.) can cream of chicken soup
1/2 soup can of water
1 (5 oz.) can mushrooms and liquid
Liver, hearts and gizzards, cut into bite size pieces

Cut chicken in serving pieces, rinse and drain. Salt, pepper and paprika. Melt in a large flat-bottomed baking pan with 2 tablespoon butter. Arrange the seasoned meat skin side down in pan. Brown meat in 400 degree oven for 45 to 50 minutes. Turn pieces skin side up after 20 minutes. While chicken is browning, blend together thoroughly in a saucepan; cream of chicken soup, water, mushrooms, liquid, livers, hearts and gizzards. Simmer over low heat for 10 minutes, stirring frequently. When chicken is browned, reduce oven heat to 350 degrees. Pour liquid mix over chicken. Sprinkle generously with paprika. Cover pan with lid or aluminum foil. Continue baking for 30 minutes.