2 chicken breast, halved and skinned
1 can cream of chicken soup
1 c. Minute Rice

Heat skillet with 2 tablespoons each butter and shortening over medium heat. Salt chicken lightly and saute until golden brown. Transfer to baking dish. Reserve skillet for latter.

Preheat oven to 325 degrees. Spread 1 tablespoon cream of chicken soup over each breast. Bake 1 hour.

While chicken is cooking, cook rice, add remaining soup and 1/2 can water to skillet in which chicken was sauteed. Simmer 2 to 3 minutes.

When chicken is done, spoon 4 mounds of hot rice on hot platter. Place chicken breasts on top of each rice mound. have soup good and hot. Pour over top of chicken and rice. Dash a little paprika and chopped parsley over top.