1 (3 lb.) broiler fryer chicken, cut up
2 tbsp. cooking oil
1 1/2 c. chicken broth
8 oz. shelled shrimp
1 (8 1/2 oz.) can peas, drained
1 (6 oz.) pkg. saffron rice mix
1 (3 oz.) can sliced mushrooms, drained
1/2 env. (1/4 c.) reg. onion soup mix

Advance preparation: In skillet brown chicken in the cooking oil. Season chicken pieces with salt and pepper. Mix chicken broth, shrimp, peas, rice mix, mushrooms and onion soup mix. Spread mixture in 3 quart casserole. Top with chicken. Sprinkle with paprika, if desired. Cover and chill up to 24 hours.

Before serving: Bake, covered, in 350 degree oven about 1 1/4 hours or until chicken, shrimp and rice are done. Makes 4 servings.