Chicken and Rice
| 3/4 cup long grain rice, uncooked | 2 (10 3/4-ounce) cans cream of chicken soup |
| 1 (1-ounce) envelope onion soup mix | |
| 1/2 cup milk | 6 chicken breast halves, skinned |
Spread
Spread rice in a lightly greased 13 x 9 x 2 inch baking dish; set aside.
Combine
Combine soup, soup mix, and milk, stirring until smooth; set aside 1/2 cup. Spoon remainder of soup mixture evenly over rice. Top with chicken, meaty side up; spoon remaining 1/2 cup soup mixture over chicken.
Cover
and Bake!
Cover and bake at 300 for 2 hours. yield: 6 servings.
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