Chicken Breasts on Rice


4 boneless chicken breasts, boneless and skinless
1 can cream of mushroom soup
1 soup can half and half or milk
1 can-4oz- mushroom pieces with liquid
3/4 cup uncooked long grain white rice
1/4 tsp garlic powder
1 pkg dry onion soup mix, divided
1/2 tsp dried thyme
2 T grated Parmesan cheese


Wash chicken breasts and pat dry; set aside. Combine soup with half and half. Reserve 1/2 cup of mixture for later. Mic remaining soup mixture with rice, garlic powder and half of the dry onion soup mix (about 1/4 cup). Mix well and pour into a 9x13 baking pan. 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 350 degree oven for 1 hour. Remove foil and continue baking for 15 - 20 minutes longer.

Serves 4