2 packages (1 pound each) frozen chicken parts
⅓ cup flour
½ teaspoon paprika
Dash black pepper
1/4 cup melted butter or margarine
1 can (10 &Frac12; ounces) Campbell’s cream of chicken soup
1 tablespoon minced parsley

Thaw chicken as directed on package. Coat chicken with mixture of flour, paprika, and pepper. Arrange chicken in a single layer (skin side down) in a buttered shallow baking dish (12″ x 7 ½” x 2″). Dribble melted butter over chicken. Bake in a moderate oven (375° F.) for 20 minutes. Turn chicken and bake 20 minutes longer. Stir cream of chicken soup; pour over chicken; sprinkle parsley on top. Bake an additional 20 minutes. Makes 4 to 6 servings.

1968 Courtesy Campbell Soup Company, Fine Arts Meat-Fish-Fowl PAD #26