1 cup shredded Swiss cheese
1 med onion shredded
1 cup nonfat sour cream
1 cup uncooked converted white rice
1 (10¾ oz) can condensed cream of chicken soup with herbs
1½ cups milk
2 tsp olive oil
4 chicken legs skin removed visible fat cut off
12 oz white mushrooms sliced

Procedure
Heat oven to 350° coat a 13x9 baking dish with nonstick spray

Heat oil in a large skillet over med-high heat add mushrooms and saute" 5 min until limp and just beginning to brown. Whisk soup, milk, rice, sour cream and onion in a bowl to blend. Stir in mushrooms, pour into prepared baking dish.
Place chicken on top spoon some soup mixture over chicken cover tightly with foil.

Bake 1¼ hours or until a meat thermometer inserted into part of leg not touching bone registers 160°F juices run clear when meat is pierced & rice is tender.
Sprinkle with cheese & bake uncovered 5 min or until cheese bubbles & just begins to brown.

Serves 4