6 chicken breast (no skin)
1 (16 oz.) cream of mushroom soup
1/2 c. finely chopped onion
4 tbsp. dry parsley

Combine soup, onion, 1 can water. Place chicken in pan, pour soup mixture over, covering chicken. Sprinkle parsley over top. Bake (350 degrees) for 50 minutes. Serves 6. Serve chicken over white rice.