Yield: 4 servings
Measure | Ingredient |
---|---|
1 can | Condensed cream of mushroom soup |
1 can | (4 oz) mushroom stems and pieces |
2 \N | Chicken breasts split in halves |
1 \N | Soup can milk or substitute water or onion soup mix undiluted* |
1 \N | Envelope dry onion soup mix |
¾ cup | Regular rice; uncooked |
Recipe by: Dorothy Gothard * If using onion soup, do not use the dry onion soup mix.
Heat oven to 350~. Blend soup and milk; reserve ½ cup of the mixture. Stir together remaining soup mixture, rice, mushrooms (with liquid) and half onion soup mix. Pour into greased 11 1/2x7 1/2x1½-inch baking dish. Arrange chicken breasts on rice mixture over chicken and sprinkle with remaining onion soup mix. Bake for 1 hour.
Uncover and bake for 15 minutes longer.
Source: St. John's Auxiliary, St. John's Hospital, Springfield, MO 1982 From: Joyce Brotherton, Diamond City, AR Typed for you by Marjorie Scofield