1/2 c. butter
1/4 c. flour
1 sm. can evaporated milk
1 (4 oz.) can sliced mushrooms, drained
1 (10 1/2 oz.) can mushroom soup, undiluted
1 c. sharp cheddar cheese, grated
1/8 tsp. pepper
8 chicken legs with thighs
1 (16 oz.) can whole baby onions, drained
Paprika

Preheat oven to 425 degrees. Melt butter in 13 x 9 x 2 baking dish. Wash chicken and drain on paper towels. Coat completely with flour. Place chicken skin side down in dish. Bake uncovered for 30 minutes. Turn pieces, cook 15 to 20 minutes longer, or just until brown. Remove from oven, reduce temperature to 325 degrees. Add onions and mushrooms. In medium size bowl combine soup, evaporated milk, cheese and pepper until blended. Pour over chicken. Sprinkle paprika over dish. Cover with foil. Bake for an additional 15 to 20 minutes.