1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. milk
1 env. onion soup mix
1 (3 oz.) can chopped mushrooms
1 c. regular rice
1 (10 oz.) pkg. frozen peas & carrots, thawed
1 (2 1/2 to 3 lb.) chicken

In bowl stir together mushroom soup, milk, dry onion soup and undrained mushrooms. Reserve 1/2 cup of soup mixture and set aside. Stir uncooked rice and thawed vegetables into remaining soup mixture. Turn rice mixture into baking dish; arrange chicken pieces atop. Pour reserved soup mixture over chicken. Sprinkle with paprika. Cover tightly with foil. Bake at 375 degrees for 1 1/4 to 1 1/2 hours. Serves 4.