4 boneless, skinless chicken breasts
1 can Campbell's cream of mushroom soup
1 can sliced water chestnuts, drained
4 tbsp. butter

Wash chicken and place in rectangular baking dish, add butter and place in oven. Bake at 300 degrees until brown. Be sure to turn chicken over when first side is light brown. Once chicken has browned, remove from oven and set aside. Mix soup by directions on can and add to chicken.

Add water chestnuts. Place back in oven at same temperature for 20 minutes or until bubbly. Cook rice by directions on box. Serve in separate dishes or lay chicken mixture over rice and serve. Yields: 4 servings.