Chicken and Rice Bake

1 (10 1/2 oz) can cream of mushroom soup

1 cup milk

1 envelope dry onion soup mix

1 (3 oz) can sliced mushrooms

1 cup regular rice

1 (10 oz ) box frozen peas and carrots, thawed

1 (2 1/2 - 3 lb) ready to cook, broiler-fryer
chicken cut up

In a 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 vegetable into the remaining

soup mixture. Turn rice mixture into a 12 x7x 2 baking dish; arrange

chicken pieces atop. Pour reserved soup mixture over chicken. Sprinkle

pieces of chicken with paprika. Cover tightly with foil. Bake in a preheated

oven till rice is tender 1 1/4 to 1 1/2 hours. Makes 4-6 servings.