1 can (10 1/2 oz.) cream of mushroom soup
1 soup can milk
3/4 c. uncooked reg. rice
1 can (4 oz.) mushroom stems and pieces
1 env. dry onion soup mix
4 chicken breasts or breasts and legs

Heat oven to 350 degrees. Blend soup and milk. Reserve 1/2 cup of mixture. Stir together remaining soup mixture, the rice, mushrooms (with liquid) and half of onion soup mix. Pour into ungreased baking dish, 11 1/2 x 1 1/2 inches.

Arrange chicken on rice mixture. Pour reserved soup mixture over chicken and sprinkle on remaining soup mixture. Cover. Bake at 350 degrees for 1 hour. Uncover, bake 15 minutes longer.