4-6 chicken breasts with or without skin; with or without bones, your choice
2 c. Minute rice
4 cans cream of chicken soup
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 1/2 cans milk

Mix canned soups and milk together. Spread dry rice in large baking pan. Pour half of soup mixture over rice. Lay chicken on top. Pour on remaining soup mixture. Sprinkle with dry onion soup mix. Bake covered at 275 degrees for 3 hours; uncover last hour to brown. 4-6 servings.