I know I’m late posting this, but it’s one to remember for next time. I’ve found that whatever cut of chicken you use, this works out well. It’s very forgiving, and subbing cream of chicken soup for the mushroom soup is still very tasty (I’ve done it before). You can mix rice and vegetables and place in the bottom of the dish you’re going to bake the chicken in. If you can, increase the sauce to 1-1/2 or 2 times the amount given in the recipe. Hope this helps.