1 can condensed cream of mushroom soup
1 soup can milk
3/4 c. uncooked regular rice
1 (4 oz.) can mushroom stems and pieces
1 env. dry onion soup
2 chicken breasts, split in half

I used equivalent in boned chicken breasts.

Heat oven to 350 degrees. Blend soup in milk; reserve 1/2 cup of mixture. Stir together 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).

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