5 pieces (6 oz.) chicken breast
1 c. reg. rice (not minute rice)
1 pkg. Lipton onion cup-a-soup
1 can mushroom soup

Heat can of soup using milk instead of water. Grease a 9 x 13 inch pan. Thoroughly mix dry onion soup and rice. Sprinkle on bottom of pan. Place chicken pieces on top of the rice. Pour hot mushroom soup over all of this, completely covering chicken and rice. Cover pan with aluminum foil. Cook in preheated oven at 300 degrees for 1 1/2 hours.

Note: Substitute cream of asparagus, celery or your favorite cream soup in place of the mushroom soup. If you use chicken with bones such as legs, thighs or breasts, extend cooking time another 15 minutes or to your doneness. Creamed soup should be hot to start the cooking process.

Serve from pan. Garnish with parsley and sprinkle with paprika for color.