4 chicken fillets, boneless, skinless (1.5 lbs.)
1 (10 3/4 oz.) can cream of chicken soup
4 lg. potatoes
3 lg. carrots
Parsley flakes
Garlic powder
Electric skillet
Rice (optional)

Brown fillets. Add soup and 1/2 can water (gradually). Cut potatoes and carrots; add to chicken. Season with parsley and garlic powder. Cook until vegetables are soft and chicken is white. Serve over rice (optional).