Cream of Mushroom Chicken

Slice mushrooms and saute in butter in small pan; set aside. Place chicken in lightly greased frying pan and brown slightly on medium-high temperature.

Reduce heat to medium and add both cans of soup, water, salt, pepper and mushrooms.

Let it simmer, covered up, for 10 to 20 minutes or until sauce thickens.

Makes 4 servings.

This is best served over white rice.