6 or 8 boned, skinned chicken breasts
2 rutabagas or 1 lb. carrots
1 sm. onion
2 c. long grain rice (white or brown)
2 cans cream of mushroom soup
1/2 c. milk
1 tsp. Worcestershire sauce

Arrange the chicken in a Pyrex baking dish 10x15, lightly sprayed with Pam or any oil spray, leaving room in the center for the rice. Salt and pepper lightly according to taste.

Pour the soup mixed with the milk and Worcestershire sauce over the chicken and rice. Peel and slice the rutabagas in 1/4-inch slices laying them over the chicken pieces along with the onion slices. Cover tightly with foil. Bake for 1 hour at 325-350 degrees. Uncover the last 10 minutes to brown.