Chicken Bake

• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 cup milk
• 1 cup instant rice, uncooked
• 1 (1 1/4 ounce) package dry onion soup mix
• 1 chicken, cut up

1. Combine soups and milk, stir until well blended.
2. Sprinkle rice in a 9x13-inch greased pan.
3. Arrange chicken pieces on top of rice.
4. Pour soup mixture over the chicken and rice make sure all pieces are covered and rice is moistened.
5. Sprinkle dry soup over the chicken.
6. Cover with foil and seal.
7. Bake at 325F until chicken is done and rice is tender.

cream of chicken soup, cream of mushroom soup, milk, instant rice, onion soup, chicken

Taken from www.food.com/recipe/chicken-bake-26690 (may not work)