Chicken Rice Casserole

From Allen Drake

3 pounds boneless, skinless chicken breasts

1 can family size cream of chicken soup (26 ounces)

1 can milk, enough to fill the 26 ounce empty soup can

2 six-ounce boxes Uncle Ben’s “Country Inn” style rice, chicken or other type, uncooked, plus box spices

Boil the chicken breasts until cooked, then cut into bite-sized pieces. Combine in a 9”x13” casserole dish with the remaining ingredients and mix well. Cook for perhaps 40 minutes at 350 degrees until boiling around edges and top is slightly browned.