1 (10 1/2 oz.) can condensed cream of mushroom soup
1 soup can milk
3/4 c. uncooked regular rice
1 (4 oz.) can sliced mushrooms
1 (about 1 1/2 oz.) env. dry onion soup mix
2 chicken breasts, split in half (skin removed)

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 baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches.

Arrange chicken breasts on top of rice mixture. Pour reserved soup mixture over chicken and sprinkle with remaining soup mix. Cover; bake 1 hour. Uncover; bake 15 minutes longer. 4 servings.

Check casserole after cooking for about 45 minutes. If more liquid is needed, add small amount of milk or chicken broth.