In a plastic bag combine 1/2 cup flour, 1 t. salt, 1 t. paprika, 1/4 t. pepper. Coat one 2 1/2 - 3 lb (cut up) chicken with flour mixture, 2 or 3 pieces at a time.
In a Dutch oven heat 2 T. oil or butter. Brown chicken pieces over medium heat about 15 minutes turning as necessary to brown evenly.
In the same Dutch oven cook 1/2 cup chopped celery, 1/2 cup chopped onion and 1/2 cup sliced mushrooms; cook until tender but not browned. Stir in one 10 3/4 ounce can of either Cream of Celery soup or Cream of Chicken soup, 1 cup milk, 2 T. chopped pimiento, 1 T. lemon juice, 1/2 t. dried thyme.
Return chicken to Dutch oven. Cover; cook over medium heat 40 minutes or until chicken is tender, stirring occasionally. Serve over cooked rice or mashed potatoes along with a side serving of mixed vegetables. Great too with buttermilk biscuits.