6 tbsp. butter
1 lb. chicken breast, boned, skinned and cut into thin strips
1 clove garlic, minced
1 1/2 c. uncooked rice
1/4 lb. mushrooms, sliced
3 green onions, chopped
3 c. chicken broth
1 tsp. basil
1 c. Cheddar cheese, shredded

In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly, until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butter, rice and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes.

Add mushrooms and green onion. Continue cooking, stirring occasionally, until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil; cover and simmer 15 minutes.

Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately. Makes about 6 servings.