1  medium onion chopped (1/2 cup)
    1  cup fresh mushrooms sliced
    2  tablespoons olive or canola oil; divided
    4  small chicken breasts or 2 large breasts cut in half
1/8  teaspoon black pepper
1/4  teaspoon garlic powder
1/4  teaspoon poultry seasoning
   
    1  can (10-3/4oz) cream of chicken soup
    1  can (14 oz) chicken broth; divided
    1  cup long grain rice
1/2  teaspoon Italian seasoning

Saute onion and mushroom in 1 tablespoon oil until onion is transparent.  Remove to a small mixing bowl.  In same pan fry chicken breast sprinkled with seasonings in remaining tablespoon oil until browned.  About 4 minutes on each side.
   Meanwhile add soup, chicken broth (reserving 1/4 cup for later), rice and Italian seasoning to onion and mushroom; mix well.  Pour into greased 9×9 inch glass baking dish.  Arrange browned chicken on top.  Put reserved 1/4 cup broth into frying pan used for browning chicken and use a plastic spatula to loosen flavor on bottom of pan.  Pour flavored water on top of chicken breast.  Cover and bake at 350F for 1 to 1-1/2 hours until rice is done.
YIELD:  4 servings