Ingredients
1 can mushroom soup
1 soup can milk
3/4 c. uncooked regular rice
1 can mushroom stems and pieces (optional)
1 (1 1/2 oz.) envelope onion soup mix
2 chicken breasts, split in half
Method
Sources
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Non-stick rice paddle — fluff and serve rice without sticking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Blend mushroom soup and milk. (Keep 1/2 cup of the mixture.) Stir together all ingredients except chicken and 1/2 of the onion soup mix. Pour into ungreased 2 1/2 quart baking dish. Arrange the chicken breasts on top of mixture. Pour the remaining blend of mushroom soup and milk over the chicken and sprinkle with remaining onion soup mix. Cover. Bake 1 hour in 350° oven. Remove, cover and bake 15 minutes longer.