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Baked Chicken




Source of Recipe


From "River Road Recipes II... A Second Helping". The Junior League of Baton Rouge, Inc.


List of Ingredients




1 (3 lb.) chicken
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1/4 cup butter or margarine
1 (10-3/4 oz.) can cream of chicken soup
1 (4 oz.) can mushrooms, undrained
1 Tblsp. white wine or dry sherry


Recipe



Cut chicken in quarters. Combine flour, salt, pepper and paprika in a paper bag. Add chicken and shake to coat. In a 425° F. oven, melt butter in a shallow baking dish which is just large enough to hold chicken. Arrange chicken in the baking dish skin side down. Bake, uncovered, for 30 minutes. Remove dish from oven and turn chicken over. Reduce oven to 375° F. Combine soup, mushrooms and wine in a small saucepan. Heat and stir until blended. Pour over chicken. Bake 35 minutes more. Stir in a little water during baking if more gravy is desired. Serves 4.