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

1. Preheat oven to 375 degrees.

2. In medium bowl combine soup, milk, soup mix and mushrooms. Stir until blended. Reserve 1/2 cup of mixture. Stir rice and thawed vegetables into remaining mixture.

3. Spoon vegetable mixture into 13"x9"x2" baking pan. Arrange chicken pieces on top. Pour reserved 1/2 cup soup mixture over chicken. Sprinkle paprika over all. Bake 1 1/2 hours or until rice is tender and chicken is cooked through at 350 degrees.