1 c. regular long grain rice
2 whole lg. chicken breasts
2 tbsp. butter
1 med. onion, sliced
1 sm. garlic clove, minced
1 (10 1/4 oz.) can condensed tomato soup
1 (4 oz.) jar sliced mushrooms, drained
2 med. zucchini (1 1/4 lb.), sliced
1/4 tsp. red pepper
1/2 tsp. basil

1. Prepare rice as label directs.

2. Meanwhile, remove skin and bones from chicken breasts. Cut breast meat into 1 1/2 inch chunks.

3. In 10 inch skillet over medium heat, in hot butter, cook onion and garlic until tender, stirring occasionally. Add chicken chunks. Cook until chicken is lightly browned or all sides, stirring frequently. Stir in undiluted tomato soup and remaining ingredients over high heat until boiling. Reduce heat to low. Cover and simmer 20 minutes, stirring occasionally.

4. To serve, spoon chicken mixture over rice in deep platter. Makes 4 servings. 460 calories per serving.