1 can cream of mushroom soup
1 c. milk
1 env. onion soup mix
1 c. reg. rice
1 (10 oz.) pkg. frozen peas and carrots, thawed
1 (2 1/2 to 3 lbs.) fryer chicken, cut up
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 7 1/2 x 12 x 2 inch 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.