| 1 | Melt margaring or butter in large frying pan. |
| 2 | Add chicken and brown until golden, about 5-10 minutes. |
| 3 | Remove chicken to platter. |
| 4 | Add mushrooms and seasoned salt and sautee until just tender. |
| 5 | Remove with slotted spoon. |
| 6 | Add rice a roni and cook, stirring constantly, until golden. |
| 7 | Add hot water, rice a roni seasoning packets and parsley. |
| 8 | Bring to boil. |
| 9 | Transfer to 9 x 13 pan. |
| 10 | Add a layer of mushrooms. |
| 11 | Top with chicken pieces. |
| 12 | Cover dish with aluminum foil and bake in 350 oven for 30 minutes. |
| 13 | Mix soup with milk. |
| 14 | Remove aluminum foil and spoon soup on top of chicken pieces. |
| 15 | Return to oven, uncovered, for 10 minutes. |
| 16 | Sprinkle parmesan cheese on chicken pieces and return to oven for 5 minutes. |
| 17 | one of the recipes here inspired me to create this dish tonight. |
| 18 | I served it with broccoli (fresh, just the flowerets, microwave covered for 5 minutes with a dash of seasoned salt and a pat of butter) and sourdough bread. |
| 19 | Dessert was peach kuchen and ice cream. |
| 20 | My number 1 consumer and critic said it was great! |
| 21 | ~-joanna the gold wing rider from ohio |
