1 cut-up fryer (pick-o-the-chick works well)
Flour
1/4 c. butter
2 cans cheddar cheese soup
1 can cream of mushroom soup
2/3 c. evaporated milk
1/2 c. chopped onions
Paprika

Coat chicken in flour. Salt and pepper to taste. Place in single layer in baking dish or pan, which has melted butter in it. (I melt it in the pan in the preheating oven.) Bake at 425 degrees for 30 minutes; turn chicken and bake 15 minutes longer. While chicken is baking, chop onions and mix together soups and milk. Pour over chicken. Sprinkle with paprika. Bake 20 minutes longer. Serve over rice.