2 med. Spanish onions
2 1/2 lb. chicken, cut up
1/2 tsp. salt
1/2 tsp. paprika
1 can cream of mushroom soup
1/4 c. grated Parmesan cheese

Cut onion in wedges. Arrange chicken and onion wedges in flat pan. Sprinkle with salt and paprika. Spread soup over top. Bake 350 degrees, 45 minutes. Baste once. Sprinkle cheese over. Bake 15 minutes longer.