• 2 (10-3/4 ounce) cans condensed cream of mushroom soup, undiluted
• 1 teaspoon garlic powder, divided
• 1/4 teaspoon cayenne pepper, or to taste
• 1 teaspoon seasoned salt, divided (can use white salt)
• 1/2 teaspoon fresh ground black pepper, or to taste
• 1 (5-ounce) can evaporated milk
• 1 cup shredded cheddar cheese
• 1/4 cup melted butter
• 1 whole chicken, cut up (about 3-1/2 pounds)
• oil (as needed)
• 1 large onion, sliced (can use two medium onions)
• 1/2 lb sliced fresh mushrooms
• 4 large garlic cloves, minced (garlic lovers can use more)
• 1/2 cup all-purpose flour
• 1/2 teaspoon paprika

Instructions:——————————————–

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