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1
In a large bowl combine two cans cream of mushroom soup with 1/2 teaspoon garlic powder, cayenne pepper (if using) evaporated milk, 3/4 cup cheddar cheese, 1/2 teaspoon seasoned salt and 1/2 teaspoon ground black pepper; mix until well combined; place in refrigerator until ready to use.
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2
Set oven to 425u00b0F (set oven rack to lowest position).
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3
Pour the melted butter into a 13 x 9-inch baking pan.
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4
In a bowl combine flour with 1/2 teaspoon seasoned salt and 1/2 teaspoon garlic powder.
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5
Dredge the chicken pieces in the flour mixture one piece at a time to coat completely.
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6
Place the chicken in the pan skin-side down.
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7
Bake uncovered at 425u00b0F for 20 minutes.
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8
Turn the chicken over skin-side up and continue baking for 20 minutes.
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9
While the chicken is cooking heat 2-3 tablespoons oil or butter in a skillet over medium-high heat; add in sliced onions and mushrooms; saute until tender, then mix in with the mushroom soup mixture.
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10
After the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan.
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11
Slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken.
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12
Sprinkle the top lightly with paprika.
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13
Reduce oven heat to 325u00b0F.
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14
Cover pan with foil and continue baking for about 20 minutes.
