Chicken and Rice
Jan Jardine

2 cans Cream of Chicken soup
1½ cups milk
2 cups rice
4 to 5 chicken breasts, skinned
Salt
Pepper
With a wire whisk mix soup and milk. Add rice. Pour into 9 x 13” pan. Set chicken pieces on top and season with salt and pepper. If more flavor is desired sprinkle with ½ package Lipton Onion Soup Mix. Cover with foil; bake at 375 degrees for 50 minutes.