3 lb. fryer chicken, cut up
3/4 to 1 c. rice
Salt and pepper
1 (4 oz.) can mushrooms
1 tbsp. onion, grated
2 chicken bouillon cubes, dissolved in 2 c. water
1/2 stick butter

Grease a 9 x 13 inch pan. Spread the rice in the bottom. Spread the onion and salt and pepper over the rice. Add the mushrooms, juice and all. Arrange the chicken on top of the rice. Pour the bouillon over the chicken and dot with butter. Seal with foil and bake at 350 degrees for one hour, or until the water has been absorbed.