Chicken Baked in Sour Cream Sauce

1 chicken cut up (about 2 to 3 lbs.) 1/2 cup margarine 2 T. flour 1 pint sour cram 1/4 lb. mushrooms, sliced 1 t. salt 1/2 t. pepper 3 T. chopped parsley 1/2 green pepper, chopped Green onions with tops, chopped 1/4 cup water 1 t. paprika

Wash and dry chicken pieces. Brown chicken on all sides in hot butter in skillet. Remove chicken to 2 quart casserole. Reheat butter in skillet. Blend in flour. Heat, stirring until light brown. Cook thoroughly. Cooling prevents curdling when sour cream is added. Gradually add sour cream, mix well and simmer a few minutes. Pour over chicken. Add remaining ingredients, except paprika. Sprinkle with paprika. Cover and bake at 325 for 1 to 1 1/2 hours or until tender. Serves 4 Source: My Old Recipes

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