Melt margaring or butter in large frying pan. Add chicken and brown until golden, about 5-10 minutes. Remove chicken to platter. Add mushrooms and seasoned salt and sautee until just tender. Remove with slotted spoon. Add Rice A Roni and cook, stirring constantly, until golden. Add hot water, Rice A Roni seasoning packets and parsley. Bring to boil. Transfer to 9 x 13 pan. Add a layer of mushrooms. Top with chicken pieces. Cover dish with aluminum foil and bake in 350 oven for 30 minutes. Mix soup with milk. Remove aluminum foil and spoon soup on top of chicken pieces. Return to oven, uncovered, for 10 minutes. Sprinkle Parmesan cheese on chicken pieces and return to oven for 5 minutes.

One of the recipes here inspired me to create this dish tonight. 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. Dessert was peach kuchen and ice cream. My number 1 consumer and critic said it was great!

~-Joanna the Gold Wing Rider from Ohio