3 c. cooked rice (1 c. water to 1 c. instant rice OR 1/3 c. raw rice)
1 pkg. dry onion soup mix
3 to 4 pieces chicken (thighs or breasts)
1/2 can (sm.) condensed milk
4 tbsp. butter
Aluminum foil

Divide cooked rice (1/3 or 1/4); place each on long piece of foil. Sprinkle 1 tablespoon soup mix on rice; add 1/2 tablespoon butter. Place chicken (skinned) on rice and pour 2 tablespoons milk over each. Sprinkle another tablespoon soup mix and 1/2 tablespoon butter over each.

Fold foil tightly to seal; place on cookie sheet or pie tin. Bake at 350 degrees for 1 hour 15 minutes. NOTE: Some rice will stick to foil when serving; it is okay.