1 can cream of mushroom soup
1 c. milk
1 env. onion soup mix
1 c. regular rice
1 (10 oz.) pkg. frozen peas & carrots, thawed
1 (2 1/2 - 3 lb.) fryer chicken, cut up, skinned
Paprika
1 (3 oz.) can chopped mushrooms

In bowl stir together mushroom soup, milk, onion soup and undrained mushrooms. Reserve 1/2 cup of soup mixture and set aside. Stir uncooked rice and thawed vegetables into remaining soup mixture.

Put rice mixture into a 9"x13" pan and arrange chicken on top. Pour reserved soup mixture over chicken. Sprinkle with paprika. Cover tightly with foil.

Bake at 375 degrees for 1 1/4 to 1 1/2 hours. Serves 4 to 6.