Chicken Continental

2 whole chicken breasts, split (about 1 ½ lbs.)     

1 1/3 cups water

2 Tbls. butter or margarine                                    

2 Tbls. Chopped parsley

1 can (4 oz.) sliced mushrooms, drained              

¼ tsp. salt

dash pepper                                                           

1 1/3 cups Minute Rice

1 can cream of chicken soup

Brown chicken in butter in skillet. Add mushrooms, cook until lightly browned. Stir. Add soup, water, parsley, salt and pepper. Cover, simmer 20 minutes, stirring occasionally. Bring to a boil. Stir in rice. Cover, simmer 10 minutes or until most of liquid is absorbed.   4 servings.

Submitted by: Kathy McMullin