1 can cream mushroom soup
1 c. milk
1 env. onion soup mix
1 (3 oz.) can chopped mushrooms
1 c. rice
1 (10 oz.) pkg. frozen peas and carrots (thawed)
1 (2 1/2 to 3 lb.) broiler, cut up
Paprika

In bowl stir together soup, milk, soup mix, and undrained mushrooms. Reserve 1/2 cup soup mixture and set aside. Stir uncooked rice and vegetables into remaining soup mixture.

Turn rice mixture into a 12 x 7 1/2 x 2-inch baking dish; arrange chicken pieces atop. Pour reserved soup mixture over chicken; sprinkle chicken with paprika. Cover tightly with foil. Bake until rice is tender at 375 degrees (approximately 1 1/4 to 1 1/2 hours). Serves 4-6.