Fluffy Chicken and Rice

1 can (10 1/2 oz) condensed cream of mushroom soup

1 soup can of milk

3/4 cup uncooked regular rice

1 can (4 oz) mushroom stems and pieces

1 envelope (about 1 1/2 oz) onion soup mix

2 chicken breasts halved

Heat oven to 350. Mix mushroom soup and milk; reserve 1/2 cup of the mixture. Mix remaining soup mixture with the rice, mushroom (with liquid) and half the onion soup mix.

Pour into ungreased baking dish. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix. Cover with tin foil; bake 1 hour. Uncover; bake 15 minutes longer.

4 servings

When I was in college, my Mom sent me this recipe. Its one of those old Betty Crocker Recipe Card Library recipes and the original title is Fluffy Rice and Chicken. Mom switched the order on the recipe card she sent me and it cracked me up. I wrote home to Mom that fluffy chicken was my favorite. So, the name has stuck in our family.