Baked Chicken and Rice

A creamy mushroom sauce cloaks tender baked chicken breasts in this easily-prepared entre`e!


4 skinless, boneless chicken breasts
2-10.75 oz. cans condensed cream of mushroom soup.
2 1/2 cups milk
1 1/2 cups uncooked white rice
2 4.5 oz. cans sliced mushrooms


In mixing bowl mix together mushroom soup with milk and stir well until blended.
Take 1 cup of soup and milk mixture and set aside.
Using the remainder of the soup mixture, add rice and mushrooms.
Pour rice and soup mixture into a 9x13 baking dish
Place chicken breasts on top of mixture.
Pour the set-aside soup mixture over the chicken.
Cover the baking dish with aluminum foil and bake for 1 hour.
Remove foil and bake for an additional 15 minutes