Chicken and Sweet Onion Casserole

3 to 4 boneless chicken breast halves
2 tablespoons vegetable oil
3 to 4 large red-skinned or Yukon Gold potatoes, peeled and sliced
3 to 4 medium Vidalia sweet onions, peeled and sliced
1 can (10 3/4 ounces each) cream of mushroom soup, undilutedsalt,
pepper, and paprika, to taste

Wash chicken and pat dry.

Brown chicken breasts in oil and drain on paper towel.

Grease a 2-quart casserole.

Layer sliced potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup.

Gently, place chicken breast over soup and sprinkle with salt, pepper, and paprika.

Cover tightly with lid or foil and bake at 350° for 1 hour.