2 whole chicken breast, split
1 (4 oz.) can mushrooms, drained
2 tbsp. butter
1 can cream of chicken soup
1 1/2 c. water
2 tbsp. chopped parsley
Dash pepper
1 1/2 c. Minute Rice, uncooked

In skillet brown chicken and mushrooms in butter. Stir in soup, water, parsley and dash of pepper. Cover, simmer 20 minutes. Stir in rice. Cover and simmer 10 minutes more or until liquid is absorbed. Stir often. If too dry, add a little hot water or chicken broth. Serves 4.

Chicken breast may also be sliced into strips before browning.