FLUFFY RICE AND CHICKEN
1 (10 3/4-oz.) can cream of chicken soup
1 jar mushrooms, sliced with liquid (opt.)
1 soup can milk
1 (1.4-oz.) env. onion soup mix
3/4 c. white rice, uncooked
4 boneless, skinless chicken breasts
Heat oven to 350°. Mix chicken soup and milk. Reserve 1/2 cup of the mixture.
Mix in the onion soup mix, rice, and mushrooms. Pour into ungreased baking dish.
Place chicken breasts on top. Pour reserved soup mixture over chicken. Cover with foil and
bake one hour. Uncover and bake 15 minutes longer.
Yield: 4 servings Add a little extra chicken broth at the end of cooking time if needed.
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