1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. milk
1 env. onion soup mix
1 (3 oz.) can chopped mushrooms
1 c. reg. rice
1 (10 oz.) pkg. frozen peas and carrots, thawed
1 (2 1/2 to 3 lb.) broiler fryer chicken, cut up
Paprika

In bowl, stir together mushroom soup, milk, dry onion soup mix, and undrained mushrooms. Reserve 1/2 cup of the soup mixture and set aside. Stir uncooked rice and thawed vegetables into remaining soup mixture. Turn rice mixture into a 12 x 7 1/2 x 2 inch baking dish; arrange chicken pieces atop. Pour reserved soup mixture over chicken. Sprinkle chicken pieces with paprika. Cover tightly with foil. Bake at 375 degrees until rice is tender, 1 1/4 to 1 1/2 hours. Makes 4 to 6 servings.