Mushroomed Chicken

• 2 1/2 lb. frying chicken
• 1/2 c. flour
• 1 1/2 tsp. seasoned salt
• 1/4 tsp. pepper
• 1/2 tsp. poultry seasoning
• 1 tsp. paprika
• 1/4 c. cooking oil
• 1 (10 1/2 oz.) can condensed cream of mushroom soup
• 1 c. milk
• 1 large onion, peeled

1. Cut chicken into serving pieces.
2. Mix flour, salt, pepper, poultry seasoning and paprika together in a plastic bag.
3. Shake chicken pieces in bag to coat evenly.
4. Heat oil in heavy skillet. Brown chicken on both sides, about 20 to 30 minutes.
5. Place chicken in casserole dish.
6. Stir soup and milk into skillet drippings.
7. Cook and stir until smooth.
8. Pour over chicken.
9. Spread sliced onion over all.
10. Cover dish and store in refrigerator for 1 hour or longer.
11. About 1 hour before cooking, remove casserole and let stand at room temperature.
12. Bake at 375u0b0 covered for 1 hour and 15 minutes.
13. Serves 4.

chicken, flour, salt, pepper, poultry seasoning, paprika, cooking oil, condensed cream, milk, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454713 (may not work)