2 (10 1/2 oz.) cans condensed cream of mushroom soup
1 c. milk
1 env. onion soup mix
2 cans chopped mushrooms
1 1/2 c. rice, uncooked
1 (10 oz.) pkg. frozen peas and carrots, thawed
1 (2 1/2 to 3 lb.) ready to cook chicken, cut up
Paprika

In bowl, stir together mushroom soup, milk, dry onion soup mix and drained mushrooms. Reserve 1/2 cup soup mixture and set aside. Stir uncooked rice and vegetables into remaining soup mixture. Turn rice mixture into a baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken. Sprinkle with paprika. Cover tightly with foil. Bake at 375 degrees until rice is tender, about 1 1/4 to 1 1/2 hours. Serves 4 to 8.