2 to 3 lbs. deboned chicken
2 cans chicken broth
2 lg. jars of mushrooms, drained
1 lg. onion, sliced or 3 tbsp. minced dry onion
1 1/2 c. water
3 tbsp. dried celery
1 1/2 c. minute rice
1 pt. whipping cream

Cut chicken into cubes. Mix first 5 ingredients in large pan, boil covered until chicken is done. Add 1 1/2 cups minute rice and whipping cream. Simmer, uncovered. After rice is moist. May need to add 1 tablespoon flour to chicken. Serve on toast and sprinkle with parsley flakes.