1 can cream of mushroom soup
1 soup cans of milk
3/4 c. wild rice, uncooked
1 (4 oz.) can mushrooms
1 (1 1/2 oz.) pkg. onion soup mix
2 split chicken breasts

Heat oven to 350°F. Mix mushroom soup with milk. Reserve 1/2 c. of the mixture. Mix the remaining soup mixture with rice, mushrooms (including liquid) and half the onion soup mix. Pour into oblong baking dish. Place the chicken breasts on top. Pour the reserved soup mixture over the chicken breasts, sprinkle with the remaining onion soup mix and cover.

Bake for 1 hour, covered, then uncover and bake 15 minutes longer.

Makes 4 servings.

Submitted by: Madeline Joyce