Ingredients:
4 boneless skinless chicken breast halves
1 (10 1/2 ounce) cans cream of mushroom soup
1 3/4 cups milk or 1 3/4 cups half-and-half
1 (4 ounce) cans mushroom pieces, with liquid
3/4 cup uncooked long-grain rice
1/4 teaspoon garlic powder
1 (1 1/4 ounce) envelopes dry onion soup mix, divided
1/2 teaspoon dried thyme
2 tablespoons grated parmesan cheese
Directions:
Wash chicken breasts and pat dry; set aside.
Combine soup with milk or half-and-half; reserve 1/2 cup mixture for later.
Mix remaining soup mixture with rice, garlic powder and 1/2 of the dry onion soup mix (about 1/4 cup).
Mix well and pour into a baking dish.
Place chicken breasts on rice mixture.
Combine reserved soup mixture with undrained mushrooms.
Pour over chicken breasts.
Sprinkle with remaining dry onion soup mix, thyme, and Parmesan cheese.
Cover tightly with foil and bake in a 350 degrees oven for 1 hour.
Remove foil and continue baking for 15 to 20 minutes longer, or until chicken is tender and liquid is absorbed.
Servings: 4
Time preparation: 15 min.
Time total: 95 min.