4 skinned chicken breasts
1 chicken bouillon cube
1 can creamy chicken mushroom soup
1 c. mixed vegetables
1 tbsp. parsley
1 tsp. garlic salt
Rice

Boil chicken and cut into cubes. Place in bottom of casserole dish. Add bouillon cube with 1 cup of boiling water. Add can of soup and mix. Sprinkle parsley and garlic salt over the top. Add cup of mixed vegetables and stir. Bake at 350 degrees for 30 minutes. Serve over rice.