1 roasting chicken
1 tsp. paprika
2 (10 1/2 oz.) cans cream of chicken soup
12 sm. potatoes (halved)
6 med. carrots, cut in 1 inch pieces
1 lg. white onion, sliced
1 tsp. salt

Preheat oven to 375 degrees.

Clean and rinse chicken. Drain well. Place chicken in a 6 or 7 quart roasting pan. Pour on undiluted chicken soups. Cover and bake 45 minutes.

Place remaining ingredients in liquid around chicken in roaster. Cover and bake about 1 hour longer, basting vegetables occasionally with pan liquid. Serve when chicken is light golden.