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. regular rice
1 (10 oz.) pkg. frozen peas and carrots, thawed
1 (2 1/2 to 3 lb.) ready-to-cook broiler-fryer chicken, cut up

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 on top. 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.