3 chicken breasts, boneless and skinless
1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained
1/2 sm. onion, diced
8 oz. Mexican Velveeta cheese, cubed
8 oz. sour cream
1/8 c. milk
4 c. cooked rice

Cook chicken and cut up into bite size pieces.

Combine all ingredients, including chicken (except rice). Mix well. Pour into casserole dish and bake at 350 degrees for 30 minutes (or until bubbly). Serve over rice. This is also great warmed over. Just mix with rice and heat.