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In a pot over medium heat, melt butter then add mushroom and cook until almost done.
Add onion and sauté until translucent.
Add garlic and continue to cook for 30 seconds.
Sprinkle flour on top and cook for another 30 seconds or until flour is cooked and no longer white.
Pour in chicken broth and mix in cream of chicken soup and water stirring well to combine.
Add rice, black pepper and salt and give them all a couple of stirs.
Bring to a boil, reduce heat, cover and continue to cook for 15 minutes stirring once in the middle.
Uncover, stir in chicken, cover again and continue to cook for another 10 minutes or until rice is all done.
Remove from heat and serve.