Baked Chicken That Makes Its Own Gravy

3 to 3½ lb. frying chicken

¼ cup flour

¼ cup melted butter

2/3 cup undiluted evaporated milk

10 oz. can cream of mushroom soup

1 cup grated American cheese

½ tsp. salt (if desired)

1/8 tsp. pepper

1 medium onion

8 oz. canned mushrooms, drained

Cut chicken into serving pieces and coat with flour. Arrange in single layer with skin side down in melted butter in large baking pan. Bake uncovered in 425-degree oven for 30 minutes. Turn chicken, bake until brown, 15 to 20 minutes longer. Remove from oven and lower temperature to 325-degrees. Pour off excess fat. Combine soup, cheese, evaporated milk, salt and pepper. Add chopped onion and mushrooms. Pour over chicken. Cover pan and return to oven 15 to 20 minutes longer. Extra fresh mushrooms sliced add a lot to the gravy. Great over rice or mashed potatoes.