2 1/4 to 3 1/4 lb. chicken (I use split breasts)
1/4 c. butter
1/4 c. flour
1/4 tsp. pepper
1/4 tsp. salt
1 tsp. paprika
1 (3 oz.) can sliced mushrooms, optional
1 can cream chicken or mushroom soup
1/2 can water, about 5 or 6 oz.

Combine flour, salt, pepper and paprika in plastic bag. Shake each piece of chicken in flour mixture to coat well.

Preheat oven to 400 degrees. In a 1 1/2 quart casserole melt butter, then place chicken skin side down in casserole, bake in oven for 30 minutes until golden brown.

Meanwhile, combine soup, water, mushrooms with liquid in saucepan and heat. When chicken is brown, turn it over. Pour soup mixture over and bake 20 to 25 minutes more until bubbly.

I double this. It's great reheated.

Serves 4 to 5.