1 frying chicken, cut up
1/2 c. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
3/4 c. butter
3/4 c. sherry wine
1 can cream of mushroom soup, undiluted
1 sm. onion
1/2 c. chopped celery

Dredge chicken in flour seasoned with salt, pepper and paprika. Brown on all sides in butter. Place in casserole. Combine remaining ingredients and heat. Pour over chicken, cover and bake at 350 degrees for about 1 hour.