Chicken rice casserole

Chicken Rice Casserole
1 (10 1/2 ounce) can cream of mushroom soup
2 (10 1/2 ounce) cans cream of chicken soup
1 1/3 cups nonfat dry milk, prepared
1/2 package dry onion soup mix (stir contents well before dividing)
1 cup white or brown rice
2 pounds chicken breasts, skinned and de-fatted
Combine all ingredients, except chicken. Place in a 9 by 13 inch pan greased with butter substitute. Lay chicken pieces on top. Pepper chicken as desired and bake at 350 degrees for 2 hours.

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