You could use only one can creamed soup I prefer to use two cans, one 4.5-ounce can sliced mushrooms, well drained also works well in place of fresh --- serve with hot cooked noodles or mashed potatoes --- this is *very* good!
In a large bowl combine two cans cream of mushroom soup with 1/2 teaspoon garlic powder, cayenne pepper (if using) evaporated milk, 3/4 cup cheddar cheese, 1/2 teaspoon seasoned salt and 1/2 teaspoon ground black pepper; mix until well combined; place in refrigerator until ready to use.
Set oven to 425°F (set oven rack to lowest position).
Pour the melted butter into a 13 x 9-inch baking pan.
In a bowl combine flour with 1/2 teaspoon seasoned salt and 1/2 teaspoon garlic powder.
Dredge the chicken pieces in the flour mixture one piece at a time to coat completely.
Place the chicken in the pan skin-side down.
Bake uncovered at 425°F for 20 minutes.
Turn the chicken over skin-side up and continue baking for 20 minutes.
While the chicken is cooking heat 2-3 tablespoons oil or butter in a skillet over medium-high heat; add in sliced onions and mushrooms; sauté until tender, then mix in with the mushroom soup mixture.
After the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan.
Slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken.
Sprinkle the top lightly with paprika.
Reduce oven heat to 325°F.
Cover pan with foil and continue baking for about 20 minutes.