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Ingredients Jump to Instructions ↓

  1. 4 skinless, boneless chicken breast halves

  2. 4 ounces fresh mushrooms, sliced

  3. 2 tablespoons butter

  4. 1 (10 3/4 ounce) can condensed cream of chicken soup

  5. 1 1/2 cups water

  6. 2 tablespoons chopped fresh parsley

  7. 1/4 teaspoon salt

  8. 1 pinch ground black pepper

  9. 1 1/2 cups instant rice

Instructions Jump to Ingredients ↑

  1. In a large skillet, brown the chicken and mushrooms in butter or margarine. Stir in the soup, water, parsley, salt and a dash of ground black pepper. Cover and simmer for 20 minutes. Stir in uncooked rice and simmer for an additional 10 minutes, or until liquid has been absorbed.

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