6 skinless, boneless chicken thighs (chicken breasts may be used)
1 (10 3/4 oz.) can creamy chicken mushroom soup
1 soup can milk
3/4 c. uncooked rice

In 8 x 8 inch pan, combine soup and milk. Add rice and stir. Place chicken pieces in mixture. Cover pan with foil. Bake in 350 degree oven for 50-60 minutes or until rice is cooked.