1 lg. chicken fryer, cut-up or equiv. amt. of breasts, thighs, etc.
1 c. pineapple chunks, some juice
1 sm. jar whole mushrooms, liquid
1 tsp. salt
1/4 c. oil
1 can cream of chicken soup
1 c. water
1/4 c. sherry (cooking wine)
1/2 tsp. paprika

Dust chicken in flour to which has been added the salt and paprika. Brown evenly in oil. Add other ingredients, except mushrooms. Bake about 1 hour and 15 minutes at 350 degrees. Turn pieces once or twice in the sauce. Add mushrooms toward the last. Sauce can be served as a gravy or as an accompaniment to the chicken. If desired, dilute sauce with a little water. Nice to serve with parsleyed, buttered potatoes.