1 (10 1/2 oz.) can cream of mushroom soup
1 soup can milk
3/4 c. regular rice, uncooked
1 (4 oz.) can mushroom stems & pieces
1 env. Lipton golden onion soup mix
2 chicken breasts, halved

Heat oven to 350 degrees. Mix mushroom soup and milk; reserve 1/2 cup of the mixture. Mix remaining soup mixture, rice, mushrooms (with liquid) and half of the onion soup mix.

Pour into ungreased baking dish (11 1/2" x 7 1/2" x 1 1/2"). Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with remaining dry onion soup mix. Cover with foil; bake 1 hour. Uncover; bake 15 minutes longer.

One whole 2 1/2 to 3 lb. (broiler-fryer) cut up chicken may be used in place of the breasts. Serves 4.