1 frying chicken, cut in pieces
2 c. mushrooms
1/3 c. chopped green pepper
3/4 c. onion
1/2 clove garlic, minced
1 1/2 tsp. salt and pepper

Flour, salt and pepper chicken and fry in butter. Remove chicken and add other ingredients. Add chicken, 1 bay leaf, 1 1/2 cups chicken broth or stock and 1 cup tomatoes (drained). Cover and simmer 1 hour. Cook rice to make 3 cups. Alternate layers of chicken and rice in buttered casserole after bones have been removed from chicken. Sprinkle top with soft cheese and bake until well browned.