Dry chicken breasts with a paper towel and dredge in the flour mixture above until well coated.
Heat the oil in a large fry pan and fry chicken until browned on all sides. Remove from pan and set aside.
Put soup and milk in a large saucepan and heat until lightly boiling (be careful not to scald).
Remove from heat, add rice and mix well. Pour into the greased baking pan.
Place chicken breasts on top of rice mixture.
Sprinkle the package of onion soup mix over chicken.
Cover tightly with aluminum foil.
Bake for 2 hours or until chicken is fully cooked.
Nutrition Info Per Serving: Calories 556.6 Total Fat 18.5 g Saturated Fat 8.4 g Polyunsaturated Fat 3.2 g Monounsaturated Fat 2.1 g Cholesterol 58.9 mg Sodium 2,813.5 mg Potassium 269.5 mg Total Carbohydrate 75.2 g Dietary Fiber 3.0 g Sugars 3.5 g Protein 24.0 g