1 frying chicken, about 2 1/2 lbs., cut into quarters
1 c. long grain rice
2 cans cream of chicken soup
1 c. milk
Paprika

Wash chicken. Drain well. Spray a 9 x 13 x 2 inch baking dish with a non-stick cooking spray. Sprinkle rice over bottom of dish and arrange chicken pieces on top. Combine soup and milk in a bowl and mix with a whisk until no lumps remain. Pour soup mixture over chicken and rice to completely cover. Rice must be completely wet in order to cook.

Cover tightly with foil. Bake at 325 degrees for 1 hour. Uncover and bake another 45 minutes or until golden brown. Sprinkle paprika on top to garnish. Makes 4 servings.