1 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/carrots, thawed
1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
Paprika

In a bowl, stir 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 vegetable into remaining soup mixture. Turn rice mixture into a 12 x 7 1/2 x 2 inch baking dish. Sprinkle chicken pieces with paprika and place chicken on top of soup/rice mixture. Cover tightly with foil. Bake in 375 degree oven until rice is tender, 1 1/4 to 1 1/2 hours.