1 (10 3/4 oz.) can cream of mushroom soup
1 (3 oz.) can chopped mushrooms
1 (2 1/2 or 3 lb.) ready-to-cook broiler-fryer chicken, cut up
1 c. uncooked rice
1 c. milk
1 envelope onion soup mix
1 (10 oz.) pkg. frozen peas and carrots, thawed
Paprika

In bowl, stir together, mushroom soup, milk, dry onion soup mix, and undrained mushrooms. Reserve 1/2 cup of the soup mixture and set aside. Stir uncooked rice and thawed vegetables into remaining soup mixture.

Turn rice mixture into a 7 1/2 x 12 x 2 inch baking pan; arrange chicken pieces on top. Pour reserved soup mixture over chicken. Sprinkle chicken pieces with paprika. Cover tightly with foil. Bake at 375 degrees until rice is tender, 1 1/4 to 1 1/2 hours. 4-6 servings.