Taco Chicken and Rice

3/4 c. raw rice (minute rice is fine)
1 can cream of mushroom or cream of chicken soup
1 soup can milk
1-4 oz. can mushroom stems and pieces, drained
1 packet 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 9×13 inch baking dish. Place chicken breasts on top of the mixture. Sprinkle rest of the taco seasoning over chicken. Bake at 350° for 60-75 minutes or until done. Serve with sour cream and hot salsa if desired.