Ingredients

1 cup cream of mushroom soup, undiluted
1 soup can of milk
¾ cup Heartland^® Bulgur Wheat
1 (4 oz.) can mushroom stems
1 (1½ oz.) envelope dry onion soup mix, divided
2 chicken breasts, split

Directions

Heat oven to 350°F. Blend soup and milk; reserving ½ cup of mixture. Stir together remaining soup mixture, bulgur, mushroom stems with liquid, and half of the onion soup mix. Pour into an 11x17 greased baking dish. Arrange chicken breasts on the bulgur mixture. Pour reserved soup mixture over chicken and sprinkle with remaining onion soup mix. Cover and bake for 1 hour. Uncover and bake 15 minutes longer.