From the Lion House Cookbook
1 fryer or 6 good-sized pieces of chicken
1 10-ounce can cream of chicken soup
¾ cup whole milk or half and half
Mix salt garlic powder and paprika. Thoroughly rub mixture into chicken pieces. Spread chicken in one layer in a shallow baking dish. Dilute the soup and pour over the chicken. Sprinkle with chopped parsley. Bake uncovered at 350° for 1½ hours.