1 (10 oz.) can mushroom soup
1 1/2 c. water
1 envelope onion soup mix
1 (3 oz.) can mushrooms, chopped
1 c. regular rice
1 (10 oz.) pkg. frozen peas and carrots
1 fryer chicken, cut up

In a bowl mix mushroom soup, water and dry onion soup; set aside 1/2 of the soup mixture. Mix uncooked rice, thawed peas and carrots and mushrooms in the remainder of the soup mixture. Put mixture into a 12 x 7 1/2 x 2 inch baking dish. Arrange chicken pieces on top, pour remaining 1/2 soup over chicken. Sprinkle with paprika, cover tightly with foil. Bake in 375 degree oven 2 hours.