Ingredients
2 tbsp butter
4 skinless, boneless chicken breast halves
115 g fresh mushrooms, sliced
1 can (300 g) condensed cream of chicken soup
360 ml water
2 tbsp chopped fresh parsley
2.5 ml salt
1 pinch ground black pepper
270 g instant rice
Directions
Step 1
In a large skillet, melt the butter. Add the chicken and mushrooms. Cook until browned, about 5 minutes. Stir in the cream of chicken soup, water, parsley, salt, and black pepper. Cover and simmer for 20 minutes.
Step 2
Stir in the uncooked rice and simmer until the liquid has been absorbed, about 10 minutes more.