2 whole chicken breasts, split (about 2 lbs.)
1 can (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, 1/4 teaspoon salt and a dash of pepper. Cover, simmer 20 minutes. Stir in uncooked rice. Simmer 10 minutes more or until liquid is absorbed. Stir often. 4 servings.