1 (10 3/4 oz.) Cream of Mushroom soup
1 c. milk
1 envelope onion soup mix
1 (3 oz.) can chopped mushrooms
1 c. rice
1 (10 oz.) pkg. frozen peas and carrots, thawed
1 broiler-fryer, cut up
Paprika

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