1 can cream of chicken soup
1 can milk
2 or 3 lb. whole chicken breasts, split (or 2 lb. cut up chicken)
1 can French onion soup
1 c. rice (regular, not Minute Rice)

Mix soups and milk. Place rice in large pan. Cover with 3/4 of soups and milk mixture. Add chicken pieces. Pour remainder of liquid mixture over chicken pieces making sure rice is below chicken. Bake 1 hour, 15 minutes at 350 degrees or until chicken is done. Serves six.