6 chicken pieces, breast or thigh
2 cans cream of mushroom soup
1/2 c. green onions, chopped
1/4 c. chopped fresh parsley
10 or 12 fresh mushrooms, sliced

Remove skin from chicken. Wash and dry the pieces and arrange in baking dish. Cover with the green onions, fresh parsley and sliced mushrooms. Spoon the soup over the chicken pieces and spread out evenly. (You should put a little of the soup on the bottom of the baking dish to keep chicken from sticking.) Cover with foil and bake at 350 degrees for 1 1/2 to 2 hours (until well done). If sauce is thin, take the cover off for about 15 minutes. This gravy is excellent over rice.