Donna Kelley
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 4 boneless and skinless chicken breasts
• 1 can (4 oz) sliced mushrooms, drained
• 2 Tbsp butter or margarine
• 1 can Campbell’s® cream of chicken soup
• 1 1/2 cup water
• 2 Tbsp parsley, chopped
• 1 1/2 cup quick-cooking rice, uncooked

In skillet, brown chicken and mushrooms in butter. Stir in soup water, parsley, 1/4 teaspoon salt, dash pepper. Cover; simmer 20 minutes. Stir in rice. Simmer 10 minutes more or until liquid is absorbed. Stir often.

Makes 4 servings.

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IN HONOR OF

THOMAS B. (JACK) AND LUCILLE MANN

Given by
Ben, Carole, Benita, Marty, Kim, Jessica, and Jason

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