4 boneless, skinless chicken breasts
2 tbsp. butter
1 can Cream of Chicken soup
1 1/3 c. water
2 tbsp. parsley
1 1/4 tsp. salt
Dash of pepper
1 1/3 c. Minute Rice

Brown chicken in butter. Remove from skillet to cool. In the same skillet, add soup, water, parsley, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Shred chicken into small pieces and put into soup mixture. Bring to a boil, stir in Minute Rice. Cover and simmer about 10 minutes or until most of the liquid is absorbed.