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

In a bowl mix mushroom soup and milk; reserve 1/2 cup of mixture. In another bowl mix remaining soup mixture with rice, mushrooms, mushroom liquid and 1/2 of the dry soup mix. Pour into a shallow casserole.

Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with leftover onion soup mix. Cover; bake at 350 degrees for 1 hour. Uncover and bake another 15 minutes.