Wash chicken thoroughly, dry and sprinkle with seasoning salt. Place chicken in dutch oven and add enough water to cover. Add in 1/2 cup of onions, bell pepper,celery. Cover and cook over medium heat for 1/2 hour. Drain off liquid and then add cream of mushroom soup,onion powder, garlic powder, black pepper, 1 cup water, sugar, (you may also add a dash more seasoning salt here). Cover and simmer for 30 more minutes and then add cream, potatoes, and rest of onions. Cover and simmer for 30 minutes more or until vegetables are tender. Serve over hot cooked rice and sprinkle with parsley and paprika for color.