3 to 3 1/2 lb. frying chicken pieces
1/4 c. flour
1/4 c. melted butter
2/3 c. undiluted Carnation evaporated milk
1 (10 1/2 oz.) can cream of mushroom soup
1 c. grated cheese
3/4 tsp. salt
1/8 tsp. pepper
8 to 10 sm. cooked onions
1/4 lb. sliced mushrooms
Dash of paprika

Coat chicken with flour; arrange chicken in single layer with skins down in melted butter in baking dish. Bake uncovered, in moderately hot oven of 425 degrees for 30 minutes. Turn chicken; bake until brown, 15 to 20 minutes or until tender. Pour off excess fat. Combine Carnation milk, soup, cheese, salt and pepper. Add onions and mushrooms to chicken. Sprinkle with paprika. Cover dish with foil. Reduce heat to 325 degrees and continue baking for 15 to 20 minutes. This is good with rice or potatoes.