4 chicken breasts, boned, skinned
3 c. under cooked rice
1 can cream of chicken soup
1/8 c. of milk

Cook rice until rice is just under cooked. Remove, drain. Place in 9 x 9 inch pan. Spread evenly. Place chicken breast on top. Spread soup and milk mixture over entire area. Bake in preheated oven at 350 degrees for 15 to 20 minutes. Serves 4.