Chicken & Rice...an old standby, but really good!

This recipe is from my best friend Cheryl; it was her grandmother's. It is one of the best recipes of this kind that I've ever tried.
I varied it up once by adding in a can of Libby's Mixed Vegetables.
When I'm in a hurry I skip the sauting in a pan part and just mix it all together in a casserole dish so I only get one dish dirty.

Ingredients:
3-4 boneless, skinless chicken breasts (I cut them into strips so they cook faster)
¼ C chopped onion
½ stick of margarine
1 can of Cream of Mushroom soup
1 scant cup of Evaporated milk (use just a little less than one full cup)
¾ -1 C of uncooked rice (not instant rice); I use closer to 1 C b/c I like more rice!
2 TBS melted butter

Seasonings: Thyme, Poultry Seasoning, Pepper, Lowry’s season salt (no real approximate amts on the seasonings, just season to your taste!)

Directions:
1. Sauté onion in ½ stick of butter in a pan
2. Stir in the soup, milk & rice and mix well
3. Add in the seasonings (except for the season salt, it comes in at the very end) heat the seasonings and soup mixture gently for about 5 min.
4. Pour mixture into a greased casserole dish
5. Layer the chicken on top
6. Pour the melted butter over it all and then sprinkle with the season salt
7. Cover with foil & bake at 350° for an hour and a half—check it at that point and remove the foil and bake longer if necessary (you can add in milk or water if rice is dry)

Enjoy!!