Ingredients: (6 servings)

8 to 10 chicken legs and/or thighs

2 tablespoons margarine

½ pound mushrooms, slice

1 can cream of chicken soup

1 1/3 cups water

2 tablespoons chopped parsley

¼ teaspoon salt (opt.)

dash pepper

1 1/3 cups minute rice

Brown chicken in butter in Dutch oven. Add mushrooms and cook until lightly browned. Remove chicken and set aside. Add soup, water, parsley, salt and pepper. Cover and bring to a boil. Stir in rice. Return chicken to pan, cover. Simmer at 350 degrees F for 30 to 45 min until most of liquid is absorbed.