1 (4 ounce) can tomato soup with juice
2 tablespoons Worcestershire sauce
1/3 cup orange juice
3 tablespoons lemon juice
1 teaspoon Ketchup
1 teaspoon brown sugar
1 teaspoon paprika
1 (4 ounce) can sliced mushrooms
Lightly butter a large baking dish. In a medium bowl, whisk together tomato soup, Worcestershire sauce, orange juice, lemon juice, Ketchup, brown sugar, paprika, and mushrooms. Pour mixture over chicken. Refrigerate approximately 2 hours.
Remove chicken from marinade. Unroll chicken on foil and brush with tomato sauce mixture. Seal foil tightly and refrigerate approximately 4 hours.
Remove foil from chicken and place on a cutting board. Pat marinated chicken pieces dry with paper towels. Brush with tomato sauce mixture through a spoon into a 2 inch diameter baking dish and sprinkle with mushrooms.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is no longer pink and juices run clear.