2 1/2 to 3 lb. frying chicken, cut up or quartered
2 cans cream of mushroom soup
1 to 1 1/2 c. milk
1 (4 oz.) can mushroom stems and pieces
1 env. dried onion soup mix

Arrange chicken in baking pan (1 layer deep only). Combine remaining ingredients and mix. Pour over chicken (should cover chicken, add more milk, if necessary). Bake at 350 degrees for 1 1/2 hours. Serve over long grain rice.