From the “Betty Crocker Recipe Card Library” published in 1971
1 can (101/2 ounces) condensed cream of mushroom soup
1 soup can milk
3/4 cup uncooked regular rice
1 can (4 ounces) mushroom stems and pieces
1 envelope (about 11/2 ounces) onion soup mix
2 chicken breasts, halved
Heat oven to 350·. Mix mushroom soup and milk; reserve 1/2 cup of the mixture. Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix.
Pour into ungreased baking dish, 11 1/2X71/2X1 1/2 inches. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix. Cover with aluminium foil; bake 1 hour. Uncover; bake 15 minutes longer. 4 servings.
To make this recipe a real penny-saver, buy a whole chicken and cut it up yourself, using all the parts.
A 2 1/2- to 3-pound broiler-fryer makes about 4 servings.