1 (10 3/4 oz.) can cream of chicken soup
2 c. quick-cooking rice
1/2 c. water
1 (4 oz.) can mushroom stems and pieces, drained
1 envelope dry onion soup mix
2 to 3 lbs. broiler-fryer chicken pieces

Combine all ingredients, except chicken, in 8x12 inch dish. Arrange chicken pieces on top, bony side up and meatiest parts to outside of dish. Cover with plastic wrap. Microwave at high 5 minutes. Reduce power to 50% (medium). Microwave 15 minutes. Turn chicken over and rearrange so least cooked portions are to outside of dish. Microwave 20 to 30 minutes or until chicken is fork tender and meat near bone is no longer pink. 4 servings.