|Flour||1⁄2 Cup (8 tbs)|
|Frying chicken||1 , cut up|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Condensed cream of tomato soup||1 Can (10 oz)|
|Sliced mushrooms||1 Can (10 oz), drained|
|Garlic salt||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Dried basil||1 Dash|
|Onion||1 Medium, thinly sliced|
In paper or plastic bag, combine flour, salt, paprika, and pepper.
Add 2 to 3 pieces of chicken at a time to bag and shake to coat.
In large skillet, brown chicken on all sides in hot vegetable shortening.
Meanwhile, in small bowl, combine tomato soup, mushrooms, garlic salt, chili powder, and basil.
After chicken is browned, remove to shallow baking dish.
In same skillet, cook onion until tender.
Top chicken with onion and tomato soup mixture.
Cover and bake at 350° for 45 minutes.
Remove cover and bake 15 minutes more or until chicken is tender.