10 3/4 oz.) can cream of mushroom soup
1 c. milk
1 env. onion soup mix
1 (3 oz.) can chopped mushrooms
1 c. regular rice
10 oz. pkg. frozen peas & carrots, thawed
1 (2 1/2 - 3 lb.) chicken, cut up
Paprika

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

Turn rice mixture into a baking dish. Arrange chicken pieces atop. Pour reserved soup mixture over chicken. Sprinkle chicken 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.