Onion Soup Rice and Chicken
By: Becky Abbott (Seth's sister)
1 (10 1/2 oz.) can cream of mushroom soup
1 soup can milk (use mushroom soup can)
3/4 cup uncooked regular rice
1 envelope onion soup mix
4 boneless skinless chicken breast halves
--Heat oven to 350˚. Mix mushroom soup and milk; reserve 1/2 cup of mixture. Mix remaining soup mixture, the rice, and half the onion soup mix. Pour into un-greased baking dish, 11 1/2x7 1/2x1 1/2 inches. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts. Sprinkle with remaining onion soup mix. Cover with Aluminum foil. Bake one hour. Uncover; bake 15 minutes longer. Serves 4. (If planning to double this recipe, it may take up to 1 1/2 hours extra time to cook, varying by your oven. Practice with a lot of time!)
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