1 c. raw rice
1/2 pkg. Lipton onion soup mix
1 c. milk
1 frying chicken (2 1/2 to 3 lb.) cut into serving pieces
Fresh or canned mushrooms, optional
2 cans cream of mushroom soup

Grease a 9 x 13 inch pan. Combine rice, dry soup mix and milk. Spread 3/4 of rice mixture in pan -place chicken pieces on rice - spoon remaining rice on top (scatter mushrooms over rice, if using). Pour mushroom soup over all.

Cover pan with foil and bake at 325 degrees for 1 1/2 hours. Uncover and brown for 30 minutes. 1/2 cup wild rice can be used instead of all white. If using wild rice wash first in warm water. Cover with warm water and let stand for several hours before putting together.