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1 can (10 1/2 oz.) cream of
mushroom soup
1 soup can milk
1 can (4 oz.) mushroom stems
and pieces
3/4 c. uncooked regular rice
1 envelope (1 1/2 oz.)
dehydrated soup mix
2 chicken breasts, split in

Heat oven to 350 degrees. Mix mushroom soup with milk;
reserve 1/2 cup of the mixture. Mix remaining soup mixture
with rice, mushrooms (including liquid) and half of the onion
soup mix. Pour into oblong baking dish, 11 1/2 x 7 1/2 x
1 1/2-inches. Place chicken breasts on top. Pour reserved
soup mixture over chicken breasts. Sprinkle with remaining
onion soup mix. Cover; bake 1 hour. Uncover and bake 15
minutes longer. Serves 4.

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