3 1/2 pounds frying chicken pieces
1/4 cup flour
1/4 cup melted butter
2 cups drained whole canned onions
1/4 pound sliced mushrooms
2/3 cup evaporated milk
1 can cream of mushroom soup
1 cup grated American cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Dash of paprika

Coat chicken with flour. Arrange in single layer, skins down, in butter in 13 x 9-inch baking dish. Bake, uncovered at 425 degrees F for 30 minutes. Turn chicken; bake 15 to 20 minutes longer or until brown and tender. Remove from oven.

Reduce heat to 325 degrees F. Pour off fat. Add onions and mushrooms to chicken.

Combine evaporated milk, soup, cheese, salt and pepper. Pour over chicken. Sprinkle with paprika. Cover with foil. Bake 15 to 20 minutes.

Serves 6.