1 (10 3/4-ounce) can reduced-sodium, reduced-fat cream of mushroom soup, undiluted
1 cup water
1 (8-ounce) can sliced water chestnuts, drained
3 tablespoons chopped fresh parsley
1/4 cup dry sherry (optional)
6 skinned bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
How to Make It
Saute first 3 ingredients in a large nonstick skillet coated with vegetable cooking spray over medium heat 5 minutes or until tender. Add mushrooms, and saute 2 minutes. Stir in rice, next 4 ingredients, and, if desired, sherry; spoon into a lightly greased 13- x 9-inch baking dish. Top with chicken. Sprinkle chicken with salt and pepper.
Bake, covered, at 350° for 1 hour or until chicken is done.