2 lb. chicken
1/4 c. flour
1/4 c. shortening
1/4 c. onion, chopped
1 (10 3/4 oz.) can condensed tomato soup
1/2 c. water
1 (4 oz.) can sliced mushrooms, drained
2 tsp. paprika
1/4 tsp. black pepper
1 sm. bay leaf
1/2 c. sour cream

Dust chicken with flour. In large skillet, brown chicken in shortening; pour off excess drippings. Stir in remaining ingredients except sour cream. Cover, simmer for about 45 minutes, or until chicken is tender, stirring occasionally. Remove bay leaf.

Blend in sour cream. Cook, covered, over low heat for 10 additional minutes, or just until heated through. Serve with whipped potatoes, buttered broccoli, fruit salad and hot, buttered rolls. Makes 4-6 servings.