• 4 Elmira Poultry Boneless Chicken Breasts
• 1 (10-ounce) can cream of chicken soup
• 1 (42g) envelope onion soup mix
• 1 (10-ounce) can sliced mushrooms
• 1 1/3 cup milk
• ¾ cup uncooked long grain rice
• 1 (11-ounce) package frozen peas and carrots thawed
• Paprika

Stir uncooked rice and vegetables into remaining soup mixture. Turn into a 9x13 shallow baking dish. Arrange chicken on top, pour reserved soup mixture over chicken. Sprinkle with paprika, cover with foil. Bake at 375°F for 1-1¼ hours or until rice is tender.