In a medium sized saute pan, add Olive Oil, sliced Mushrooms, chopped Yellow Onion and minced Garlic Cloves. Cook over medium-high heat until sauteed brown. Place sauteed Mushrooms, Yellow Onion and Garlic Gloves onto a plate with 4 sheets of paper towel to soak up any extra Olive Oil (remove as much oil as you can to prevent oil spots in sauce).

In a medium sized sauce/soup pan, cook Brown Rice in 1 cup of water (or follow package directions) until cooked. Strain/Drain to remove any excess water.

With heat turned off, add Cream of Mushroom Soup, Cream, Dijon Mustard, Garlic Salt and Black Pepper to the cooked and drained Brown Rice. Stir until ingredients have been thoroughly mixed. Add the sauteed Mushrooms, Yellow Onion and Garlic Cloves. Stir once more until all ingredients are thoroughly mixed.

Pre-heat oven to 425 degrees.

In a medium sized cooking pan/glass, apply generous amounts of cooking spray to cooking pan/glass to prevent Chicken Breast Halves and sauce from sticking to cooking pan/glass. Place Chicken Breast Halves into cooking pan/glass and pour mixed ingredients on top of Chicken Breast Halves. Place cooking foil on top of cooking pan/glass to prevent Chicken Breast Halves and sauce from drying-out while cooking.

Place into oven and cook for 35-45 minutes or until done.

Enjoy!

Lower Fat Solution:

- Use Fat-Free Half-and-Half instead of Cream