1 can condensed cream of mushroom soup
1 soup can milk
3/4 c. uncooked regular rice
1 (4 oz.) can mushroom stems and pieces
1 envelope dry onion soup mix
2 chicken breasts

Heat oven to 350 degrees. Blend soup and milk, reserve 1/2 cup of the mixture. Stir together remaining soup mixture, the rice, mushrooms with liquid and half the onion soup mix. Pour into ungreased 7 1/2 x 11 1/2 inch baking dish.

Arrange chicken breasts on rice mixture, pour reserved soup mixture over chicken and sprinkle with remaining onion soup mix. Cover and bake 1 hour, uncover and bake 15 minutes longer.

VARIATION: If I use chunked cooked chicken, I reduce cooking time accordingly. I have also used cooked pheasant for the meat.