PREHEAT oven to 325 degrees and spray a 9x13 pan with vegetable oil.
Heat the butter and canola oil in a large skillet and brown the chicken breasts; remove from heat.
Place the dry rice in the bottom of the casserole dish. Whisk
the soups, worcestershire sauce, garlic and onion powder, milk and dry
onion soup mix together. Stir in the mushrooms and pour over the rice.
Top with the browned chicken breasts.
Bake for 60-70 minutes. No peeking...
I have always loved this casserole. It is comfort food at it's best. I really love to serve this with a warm slice of homemade French bread.
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