2 whole chicken breasts, split (about 1 1/2 lb.)
1 (4 oz.) can sliced mushrooms, drained
2 tbsp. butter
1 can cream of chicken soup
1 1/2 c. water
2 tbsp. chopped parsley
1 1/2 c. quick-cooking rice, uncooked
Dash of pepper

In skillet, brown chicken and mushrooms in butter. Stir in soup, water, parsley and pepper. Cover; simmer 20 minutes. Stir in rice. Simmer 10 minutes more or until liquid is absorbed. Stir often. 4 servings.