Yield 50 servings with 2 3/4 quarts of sauce.

20 lbs. chicken parts or 50 quarters
1 lb. or 4 c. flour, all purpose
2 tbsp. salt
2 tbsp. paprika
1 tbsp. pepper
1 c. butter
3 qt. cream of mushroom soup (use two 50 oz. cans)
1 qt. water

Cut chicken quarters in half, leg and thigh, wing and breast. Dredge chicken pieces in mixture of flour, salt, paprika and pepper. Arrange in greased 12 x 20 inch steam table pans (lay on top of thigh, wing on top of breast).

Sprinkle melted butter over chicken. Bake in hot oven (400 degrees) for 50 to 60 minutes. Blend soup and water. Pour over hot chicken. Return to oven and continue to bake until sauce is bubbling (about 10 minutes).