1 (10 oz.) can cream of mushroom soup
1 c. milk
1 env. onion soup mix
1 (10 oz.) peas and carrots
1 (2 1/2 to 3 lb.) broiler chicken
1 (3 oz.) can chopped mushrooms
1 c. regular rice

Stir mushroom soup, milk and dry onion soup, and drained mushrooms. Mix and reserve 1/2 cup of the soup mixture. Set aside. Stir uncooked rice and thawed vegetables into remaining soup mix. Turn rice into 12 x 7 1/2 x 2 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken. Sprinkle with paprika. Cover with foil. Bake at 375 degrees for 1 1/4 to 1 1/2 hours.