1 (16 oz.) can chop suey vegetables, drained
1 (10 3/4 oz.) can condensed cream of mushroom soup
3/4 c. quick cooking rice
1 (5.3 oz.) can evaporated milk
1 (4 oz.) can mushroom pieces, undrained
1/4 c. minced onion
2 whole chicken breasts, boned & halved
Paprika

In 3 quart micro-safe casserole dish, blend vegetables, soup, rice, milk, mushrooms with liquid and onion. Cover. Cook on high 5 minutes, stirring halfway through cooking time. Arrange chicken breasts on top of casserole, placing thickest parts toward outside of dish. Cover. Microwave on high 14 minutes, or until tender. Sprinkle with paprika. Let stand, covered, 5 minutes before serving.