1 (10 oz.) can condensed cream of mushroom soup
1 c. milk
1 env. Mrs. Grass onion soup mix
1 (3 oz.) can chopped mushrooms
1 c. reg. rice
1 (10 oz.) pkg. frozen peas, thawed
1 (2 1/2 - 3 lb.) broiler-fryer chicken, cut up or all chicken breasts
Paprika

In bowl mix 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 peas 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 4-6 servings.