Finger Lickin' Chicken

This is one of the recipes our Mom made when we were all growing up.  Sometimes we called simply requested "Goopy Chicken", but Mom always knew what we meant!

2 ½ pound cut up fryer (or your favorite chicken pieces)
½ cup butter or margarine
½ cup flour
½ tsp. salt
¼ tsp. pepper
½ tsp. paprika 2 cans condensed cream of chicken soup
1 or 2 4-ounce cans mushrooms
1 pound can cooked onions
2 TBS. chopped pimento
1 TBS. parsley chopped
¼ cup dry sherry (wine)

Dredge chicken in mixture of flour, salt, pepper & paprika.  Melt butter in 9X13 sized baking dish and place chicken in skin side up.  Bake at 400 degrees for 30 minutes.  Heat soup, onions with juice, mushrooms with juice, pimento, parsley & sherry to boiling point.  Turn chicken in pan and pour the sauce over all.  Bake 35-45 minutes more, until well browned.  Remove from oven and serve hot with mashed potatoes or biscuits.