2 whole chicken breasts, split
4 oz. can sliced mushrooms, drained
1 1/2 c. water
1/4 tsp. salt
1 1/3 c. Minute Rice
2 tbsp. butter
1 can Campbell's cream of chicken soup
3 tbsp. parsley, chopped
Dash of pepper

Brown chicken with butter, in skillet. Add mushrooms and cook until lightly browned. Stir. Add soup, water, parsley, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Bring to a boil. Stir in rice, cover and simmer for 10 minutes, or until most of liquid is absorbed. Yield: 4 servings.