10 1/2 oz. can cream of mushroom soup
1 soup can milk
1/2 c. chicken broth
1 env. onion soup mix
Salt & Pepper to taste
2 lg. chicken breast, split in 1/2
1 tsp. dried or fresh parsley

Preheat oven to 350 degrees.

Mix soup with milk, reserve 1/2 cup soup mixture. Mix remaining soup and chicken broth, with rice and 1/2 of the onion mix. Season with salt and pepper.

Pour into 11 1/2" x 7 1/2" x 1 1/2" baking dish. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts.

Bake for 1 hour, uncover, sprinkle with parsley and bake 15 minutes longer.