3-4 lbs. chicken
1/4 c. flour
1/4 c. melted butter
2/3 c. (sm. size can) evaporated milk
1 (10 3/4 oz.) can cream of mushroom soup
1 c. grated American cheese
1/2 tsp. salt
1/8 tsp. pepper
2 c. (1 lb. can) whole onions, drained
1/4 lb. fresh mushrooms, sliced (can use canned)
Dash of paprika

Coat chicken pieces with flour. Arrange chicken in single layer with skin side down in melted butter in a 13"x9"x2" pan. Bake, uncovered at 425 degrees for 30 minutes. Turn chicken pieces and bake until brown which is about 15 to 20 minutes longer or until tender. Remove from oven. Reduce oven temperature to 325 degrees. Pour off excess fat from pan. Combine milk, soup, cheese, salt and pepper. Mix together and then add onions and mushrooms. Pour over chicken and bake covered for an additional 25 minutes. Serve with cooked rice. Pour gravy over chicken and rice and serve.