1 (10 3/4 oz.) can cream of mushroom soup
1 c. milk
1 (1 oz.) env. onion soup mix
1 (3 oz.) can mushrooms, undrained
1/2 tsp. paprika
1 c. uncooked rice
1 (10 oz.) pkg. frozen peas and carrots
1 fryer chicken, cut up

Preheat oven to 375 degrees. In medium bowl, combine soup, milk, soup mix and mushrooms. Stir until mixed. Reserve 1/2 cup of the mixture. Stir rice and vegetables into mixture, spoon into 9x13x2 inch baking pan. Arrange chicken pieces on top. Pour reserved soup mixture over chicken. Sprinkle paprika over all. Bake 1 to 1 1/2 hours until chicken is cooked.