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

In skillet, brown chicken and mushrooms in butter. Stir in soup, water, parsley and dash pepper. Cover; simmer 20 minutes. Stir in rice. Simmer 10 minutes more or until liquid is absorbed. Stir often. 4 servings. (May substitute chicken broth for water and potatoes for rice.)