6 to 8 chicken thighs or whole fryer chicken
2 c. rice, cooked (Minute Rice)
1 can chopped olives
2 cans cream of mushroom soup
1 c. milk
2 c. sour cream

Boil or fry the chicken for 1/2 hour. Cook rice and then add olives. Place in a buttered 13 x 9 x 2 inch pan. Put chicken on top of rice. In a bowl blend soup, milk and sour cream. Pour over chicken and rice.

Bake at 400°F uncovered for 1/2 hour.