1 (3-4 lb.) frying chicken (cut up)
1 can cream of chicken soup
1/2 c. apple cider
1 tbsp. plus 1 tsp. Worcestershire sauce
3/4 tsp. salt
1/3 c. chopped onion
1 garlic clove, minced
1 (4 oz.) can sliced mushrooms, drained
Paprika

Heat oven to 350 degrees. Place skinless chicken in an ungreased 9 x 13 inch baking dish. Mix soup, cider, Worcestershire sauce, salt, onion, garlic and mushrooms thoroughly. Pour over chicken. Sprinkle generously with paprika.

Baste occasionally with sauce. Bake uncovered 1 1/2 to 2 hours. After baking 1 hour, sprinkle again with paprika. Serves 6.

Serve with rice. I use UNCLE BEN'S® converted rice, following the directions on box and garnish with slivered almonds and mandarin orange sections.