Chicken and Rice Casserole
4 boneless chicken breasts, skinned and thawed
1/2 stick margarine
1/2 cup milk
1 cup Minute Rice
1 can cream of chicken soup
1 can Campbell's French Onion soup
Melt margarine in bottom of 13x9x2 dish. Add rice and stir. Spread out evenly on bottom of dish. Arrange chicken breasts on rice. Add milk to cream of chicken soup and pour over breasts, then pour French Onion soup on top. Bake, uncovered, at 350 for 45-50 minutes.
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