Shereen'S Chicken - cooking recipe

Ingredients

1 can cream of chicken soup
1 1/2 c. milk
1 envelope Lipton onion soup mix
1 c. rice
1 (10 oz.) pkg. frozen peas, thawed
1 (10 oz.) pkg. frozen carrots
3 whole boneless chicken breasts (cut in half)

Preparation

In bowl, mix chicken soup, onion soup and milk.
Measure out 1/2 cup and set aside.
Stir rice, peas and carrots into remaining mixture.
Pour into 9 x 13-inch casserole dish.
Bury chicken pieces into rice mixture.
Pour reserved soup mixture over top. Sprinkle with paprika.
Cover tightly with foil.
Bake at 375\u00b0 for 1 1/4 hours.
Makes 4 to 6 servings.