3 to 3 1/2 lb. frying chicken pieces
1/4 c. flour
1/4 c. melted butter
2/3 c. undiluted evaporated milk
1 1/4 c. cream of mushroom soup
1/4 c. grated American cheese
1/2 tsp. salt
1/8 tsp. pepper
2 c. drained whole onions (canned, optional)
1/4 lb. sliced mushrooms

Coat chicken with flour. Arrange chicken in single layer with skins down in melted butter, 9x13x2 inch baking dish. Bake uncovered in hot 425 degree oven for 30 minutes. Turn chicken, bake until brown, 15 to 20 minutes or until tender. Remove from oven and reduce temperature to 325 degrees. Pour off fat.

Combine evaporated milk, soup, cheese, and salt and pepper. Add onions and mushrooms to chicken. Pour evaporated milk mixture over chicken. Cover dish with foil. Return to oven. Bake 15 to 20 minutes or until hot.