1 tbsp. butter
1 chopped onion
1 pkg. frozen peas and carrots
1 (10 oz.) can cream of chicken soup
1 1/2 c. chicken broth or water
1/2 tsp. pepper
1 (12 1/2 oz.) can tuna fish
1 1/2 c. minute rice
Parsley
1/2 c. sliced mushrooms

Melt butter in large skillet. Add onion, mushrooms; cook until tender, not brown. Stir in vegetables, water, soup, pepper; bring to a boil. Stir in tuna, rice, parsley. Cover. Remove from heat.