1 (10 oz.) can condensed cream of mushroom soup
1 c. milk
1 env. onion soup mix
1 (3 oz.) can chopped mushrooms
1 c. rice
1 (10 oz.) frozen peas & carrots, thawed
1 cut up frying chicken
Paprika

In bowl stir together mushroom soup, milk and dry onion soup mix. Plus undrained mushrooms. Reserve 1/2 cup of the soup mixture and set aside.

Stir uncooked rice and thawed vegetables into remaining soup mixture. Spread rice into a 9 x 13 inch baking dish evenly. Arrange chicken pieces over top of rice and pour remaining soup over chicken. Sprinkle paprika over top of all. Cover tightly with foil and bake at 375 degrees until rice is tender, 1 1/4 to 1 1/2 hours.