1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. milk
1 c. instant rice, uncooked
1 pkg. dry onion soup mix
1 fryer chicken, cut up

Combine soups and milk, stir until well blended. Sprinkle rice in a 9"x13" greased baking pan. Arrange chicken pieces on top of rice. Pour soup mixture over chicken and rice, making sure all pieces of chicken are covered and that all rice is moistened. Sprinkle dry soup mix over chicken. Cover with foil and seal tightly. Bake at 325 degrees for 1 1/2 to 2 hours or until chicken is done and rice is tender.