Grease a 9 x 12 inch baking pan with a small amount of butter.
Place the chicken pieces in the pan.
Dot the remaining butter on top of the chicken.
Add the sliced onions and mushrooms over and around the chicken pieces.
In a mixing bowl, combine the cream of chicken soup, cream of celery soup, and cream of mushroom soup.
Mix well.
Pour the soup mixture evenly over the chicken, onions, and mushrooms.
Sprinkle the top with paprika.
Bake in the preheated oven for 1 hour, or until the chicken is cooked through and the top is golden and bubbly.
Serve hot.
Notes & Wine Advice
Wine Advice:
Pair this hearty baked chicken with a medium-bodied white wine such as Chardonnay or a light-bodied red wine like Pinot Noir. These wines offer a nice balance of acidity and fruitiness that complements the creamy, savory flavors of the dish.