Chicken Paprikash

1 chicken (cut up)
2 large onion
1 can cream of mushroom soup
1 stick of butter
paprika, garlic powder, salt & pepper to taste

Rinse and skin chicken pieces under water, drain on paper towel. Sprinkle seasonings on top side of chicken, transfer to melted butter in large frying pan, seasoned side down. Sprinkle on other side of pieces. Brown over medium heat until bottom of pan is nice toasty brown. (This makes a flavorful gravy - but don't let the butter burn.)

Transfer chicken to roasting pan and layer onion on top. Add approximately 1/2 cup of water and mushroom soup to fry pan and stir until blended. Continue cooking and stirring to loosen brown bits from bottom of pan. Pour over chicken and onions.

Cover and bake at 350 for 1 1/2 hours. After 40 minutes shake pan or gently redistribute the onion among the chicken pieces. Serve with parsleyed noodles tossed with melted butter and chopped parsley.

This can also be done on top of the stove in a covered skillet. Cooks in 1 hour.