|Chicken breasts||3 Pound, split|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1⁄2 Pound (2 Cups)|
|Condensed cream of chicken soup||21 Ounce (Two 10 1/2 Ounce Cans)|
|Garlic||1 Clove (5 gm), minced|
|Rosemary||1⁄8 Teaspoon, crushed|
|Light cream||2⁄3 Cup (10.67 tbs)|
|Long grain and wild rice mix||12 Ounce (2 Packages)|
Use 1 large skillet or prepare in 2 skillets (10 inch) by dividing the ingredients equally.
Brown chicken in butter; remove.
Stir in soup, garlic, and seasonings; add chicken.
Cover; cook over low heat 30 minutes or until chicken is tender.
Stir now and then.
Blend in cream; heat slowly.