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

In a bowl, stir together mushroom soup, milk, onion 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 12 x 7 1/2 x
2-inch baking dish. Arrange chicken pieces atop. Pour re-
served soup mixture over chicken; sprinkle with paprika.
Cover tightly with foil. Bake at 375 degrees until rice is tender
(1 1/4 to 1 1/2 hours).

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