Taco Chicken and Rice recipe

3/4 cup raw rice (Minute rice is fine)
1 can cream of mushroom or cream of chicken soup
1 soup can milk
1 (4 ounce) can mushroom stems and pieces, drained
1 envelope hot taco seasoning mix
4-6 boneless, skinless chicken breasts, halved

Combine rice, soup, milk, mushrooms and 1/2 of the taco seasoning. Spread into a lightly greased 9 x 13-inch baking dish. Place chicken breasts on top of the mixture. Sprinkle remaining taco seasoning over chicken. Bake at 350 degrees F for 60-75 minutes or until done.

Serve with sour cream and hot salsa if desired.