1 (10 3/4 oz.) can cream mushroom soup
1 c. milk
1 env. onion soup mix
1 (3 oz.) can sliced mushrooms
1 c. reg. rice
1 (10 oz.) pkg. frozen peas & carrots, thawed
1 (2 1/2-3 lb.) chicken parts or cut up
Paprika

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

Turn rice mixture into 12 x 7 1/2 x 2 inch baking dish. Arrange chicken atop. Pour reserve soup mixture over chicken. Sprinkle chicken with paprika. Cover tightly with foil. Bake at 375 degrees until rice is tender, 1 1/4-1 1/2 hours. 4-6 servings.