From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 1 (3 pound) chicken
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon paprika
  • 1/4 cup butter or margarine
  • 1 (10-3/4 ounce) can cream of chicken soup
  • 1 (4 ounce) can mushrooms, undrained
  • 1 tablespoon white wine


Cut chicken in quarters.  Combine flour, salt, pepper and paprika in a paper bag.  Add chicken and shake to coat.  In a 425 degree 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 degrees.  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.


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