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 & pieces
1 env. onion soup mix
2 1/2-03 lb. fryer chicken, cut up

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

Pour into ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2 inches). Place chicken on top. Pour reserved soup mixture over chicken; sprinkle with remaining onion soup mix. Cover with aluminum foil; bake 1 hour. Uncover, bake 15 minutes longer. 4 servings.