1 can cream of mushroom soup
1 c. milk
1 env. onion soup mix
1 (3 oz.) can mushrooms
1 c. regular rice
1 (10 oz.) pkg. frozen peas and carrots, thawed
1 (2 1/2 to 3 lb.) broiler or fryer chicken

In bowl, stir together soup, milk, onion, soup mix, and undrained mushrooms. Reserve 1/2 cup of mixture and set aside.

Stir uncooked rice and thawed vegetables into remaining mixture. Turn rice mixture into a 7x12x2 inch baking dish, arrange chicken pieces on top. Pour reserved soup mixture over chicken. Sprinkle with paprika. Cover tightly with foil. Bake at 375 degrees until rice is tender, about 1 1/4 to 1 1/2 hours. Serves 4-6.