Bone chicken breasts, remove skin and cut each breast half into 10-12 strips.
Melt butter in large skillet over high heat. Add chicken and scallions, sprinkle with salt. Cook 6 minutes.
Add undiluted soup, sliced mushrooms and water. Heat to boiling, stirring until mixture is smooth.
Reduce heat, blend in sour cream. Do not boil. Serve over hot cooked rice.