3 to 3 1/2 lbs. frying chicken pieces
1/4 c. flour
8-10 sm. cooked onions
1/4 lb. sliced mushrooms or 4 oz., drained
2/3 c. undiluted evaporated milk
1 can cream of mushroom soup
1 c. grated sharp cheese
1/4 tsp. salt
1/8 tsp. pepper

Dip chicken in flour. Place skin down in 1/4 cup of melted butter in 2-quart shallow baking dish. Bake in moderately hot oven (425 degrees) uncovered for 30 minutes. Turn chicken, bake 15-20 minutes longer or until tender.

Pour off excess fat. Add onions and mushrooms to chicken. Mix milk, soup, cheese, salt and peppers; pour over chicken. Sprinkle with paprika. Cover with foil and bake at 325 degrees for 15-20 minutes.