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Melt 3 tablespoons of butter in frying pan. Add the onion and sauté until translucent. Add the mushrooms and green pepper. Sauté, stirring for 2 - 3 minutes. Stir in soup and chicken. Bring to a boil, then simmer for 10 - 15 minutes. Season with salt and pepper. While chicken is heating, cook rice according to package directions. Drain well, then stir in parsley and remaining tablespoon of butter. To serve, arrange rice on serving platter, pile chicken mixture on top. Serves 4 |
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