2 1/2 to 3 lbs. frying chicken, cut up
1 (10 3/4 oz.) can mushroom soup, undiluted
1 (4 oz.) can mushrooms, drained
1 tsp. salt
Paprika

Arrange chicken, skin side up, in an 8 x 12 inch glass baking dish. Place the largest pieces toward the outside (the chicken skin may be removed). Mix soup, mushrooms, and salt. Spoon over chicken. Sprinkle with paprika. Cover with waxed paper. Microwave 25 to 28 minutes, turning dish occasionally, until chicken is done. Makes 4 to 5 servings. (Use high on microwave.)