1 can cream of mushroom soup
1 soup can milk
3/4 c. uncooked reg. rice
1 (4 oz.) can mushrooms
1 env. powdered instant chicken broth
2 chicken breasts, halved

Heat oven to 350 degrees F.

Mix mushroom soup and milk and reserve 1/2 cup of the mixture. Mix remaining soup mixture, rice, mushrooms with liquid, and half the instant chicken broth. Pour into ungreased baking dish, 2-1/2 inch x 7-1/2 inch x 1-1/2 inches. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with remaining instant chicken broth. Cover with aluminum foil, bake 1 hour. Uncover and bake 15 minutes longer.

Makes 4 servings. You may buy a whole 2-1/2 to 3 pounds broiler chicken and cut it up using all the parts.