2 1/2 lb. frying chicken
1/2 c. all purpose flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/4 c. cooking oil
1 (10 1/2 oz.) can Cream of Mushroom soup
1 c. hot water
1 large onion, peeled and sliced
1/4 c. sliced stuffed green olives (optional)

Cut chicken into serving pieces. Mix flour, salt, pepper, and paprika together. Shake chicken pieces in a tightly closed bag to coat evenly. Heat oil in heavy skillet. Cook chicken over moderate heat until well browned on all sides. Place chicken in a 2-quart casserole. Stir soup and hot water into skillet drippings. Cook and stir until smooth. Pour over chicken. Spread sliced onion over all. Cover dish. Store in refrigerator 1 hour or longer. About 1 hour and 15 minutes before dinner, bake covered casserole for 1 hour at 375°F. Uncover dish, sprinkle chicken with olives and bake for another 15 minutes longer or until chicken is tender.

Makes 4 servings.