2 tbsp. butter
2 whole chicken breasts, split (about 2 lbs.)
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/2 c. water
1 can (about 4 oz.) sliced mushrooms, drained
2 tbsp. chopped fresh parsley
Generous dash pepper
1 1/2 c. quick cooking rice, uncooked

In 10-inch skillet over medium heat, in hot butter, brown chicken. Stir in soup, water, mushrooms, parsley and pepper. Reduce heat to low. Cover; simmer 20 minutes. Stir in rice. Cook 10 minutes or until chicken is fork-tender, stirring occasionally. Makes 4 servings.