1 (10 3/4 oz.) can cream of mushroom soup
1 c. milk
1 env. onion soup mix
1 (3 oz.) can chopped mushrooms
1 c. reg. rice
1 (10 oz.) pkg. peas & carrots, thawed (or your favorite vegetable)
2 1/2 to 3 lbs. cut up chicken pieces
Paprika

In a bowl, stir together mushroom soup, milk, dry onion soup mix and undrained mushrooms. Reserve 1/2 cup of this mixture, set aside. Stir uncooked rice and thawed vegetables into remaining soup mixture.

Turn the rice mixture into a 9 x 13 inch 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, 1 1/4 to 1 1/2 hours. Makes 4 to 6 servings.