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4 to 6 chicken breasts

2 cups milk

2 cups uncooked long-grain rice

2 (10.75-ounce) cans condensed cream of chicken soup

1/2 teaspoon seasoned salt

1. Preheat oven to 350*F (175*C).
2. Place chicken breasts into a lightly greased 9 x 13 x 2-inch baking dish.
3. In a medium bowl combine the milk, rice, soup and seasoned salt; mix well. Pour over chicken.
4. Cover dish with aluminum foil and bake for approximately 60 minutes or until rice is done. Uncover and continue to bake until top is golden brown.

Makes 4 to 6 servings.