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Rice (long grain)
8 split boneless, skinless, chicken breasts
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 pkg. Dry Onion soup mix
1 2/3 c. milk

Place 1/2 inch of rice in bottom of 9 x 13 inch pan. Lay
chicken breasts over rice, filling all areas. Pour soup over top,
spread over entire pan. Pour 1 2/3 c. milk all around sides and
any gaps. Sprinkle top with 1 pkg. dry onion soup mix. Cover
with foil. Do not lift foil while baking. Bake at 325 degrees
for 3 hours.

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