1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. milk
1 envelope onion soup mix
1 (3 oz.) can chopped mushrooms
1 c. reg. 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
Paprika

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 13 x 9 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.