2 whole chicken breasts, split (1 1/2 lb.)
1 (4 oz.) can sliced mushrooms, drained
1 tbsp. butter
1 can cream of chicken soup
1 1/2 c. water
2 tbsp. chopped parsley
1 1/2 c. uncooked Minute Rice
1/4 tsp. salt

Skin chicken. In skillet brown chicken and mushrooms in butter. Stir in soup, water, parsley, 1/4 teaspoon salt. Cover and simmer 20 minutes. Stir in rice. Simmer 10 minutes more or until liquid is absorbed. Stir often.