Cook 1 Cup Long Grain White Rice and fluff with fork.
Split, skin and debone 2 chicken breasts and cut into bite sized pieces (about 1-1/2 pounds).
In large skillet melt 1 T. butter.
Add cut chicken, 1/2 pound sliced mushrooms and 1/3 cup chopped onions to pan and saute until chicken is done and registers 165 with a meat thermometer.
Stir the following into the cooked chicken misture:
3 T. Flour
1 Chicken Boullion Cube (or chicken broth)
1 teaspoon Salt
1-1/4 teaspoon Curry Powder
1/2 Cup Water Chestnuts
1/4 Cup Snipped Parsley.
Mix the above well and add:
3/4 Cup Milk
1 Cup Water
Simmer For 3 Minutes and serve over cooked rice.