Annie's Fabulous Fluffy Rice and Chicken

This is yet another baked chicken and rice recipe! However, I wanted to share my wonderful mother's recipe for it, because this particular recipe makes the rice turn out so nice and fluffy. When I have used other recipes for this dish, I have found that the rice often comes out overcooked. I think the secret to this recipe is that milk is used, along with the soup, keeping the rice nice and moist. I also love the onion soup mix added to this dish - it really jazzes up the flavor! This recipe is a wonderful dish to serve to company (I usually serve it with a nice, flavorful salad of some sort) because it is so easy to just throw it in the oven an hour or so before serving it to guests - so that the chef can enjoy the festivities, as well!

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 4  chicken breasts
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1 (10 1/2ounce) can milk (use soup can)
• 3⁄4 cup  uncooked rice or 1  cup Minute Rice
• 1 (4 ounce) can mushroom stems and pieces
• 1 (1 1/4ounce) envelope  onion soup mix

Directions

1. Heat over to 350.
2. Mix mushroom soup and milk (reserve half of the mixture).
3. Mix together the soup mixture, rice, mushrooms, and half the onion soup mix.
4. Pour into ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2 inches).
5. Place chicken breasts on top.
6. Pour reserved soup mixture over chicken breasts.
7. Sprinkle with remaining onion soup mix.
8. Cover with foil and bake for 1 hour.
9. Uncover and bake for 15 mins longer.