2 qt. raw rice
50 chicken parts pieces (1/4 chicken)
1 1/2 (50 oz.) cans cream of chicken soup
2 c. skim milk
2/3 c. onions, diced
1/2 tsp. salt
1 (#303) can mushrooms, sliced
butter

Cook rice until done. Drain. Divide into pans and mix with soup, milk, salt, mushrooms and onions. Place chicken parts over rice. Brush with butter. Bake covered with foil for 1 hour. Uncover and bake 30 minutes longer or until chicken is brown at 350 degrees. 50 servings.