2 chicken breasts, split
1 can (4 oz.) sliced mushrooms, drained
2 tbsp. butter
1 can (10 1/2 oz.) cream of chicken soup
1 1/2 c. water
1 1/2 c. quick cooking rice, uncooked
2 tbsp. chopped parsley

In skillet brown chicken and mushrooms in butter. Stir in soup and water, parsley and a dash of pepper. Cover, simmer 20 minutes. Stir in rice, simmer 10 minutes more until liquid is absorbed. Stir often.