4 oz. can mushrooms
1 cube chicken bouillon
1/2 c. butter
2 tsp. flour
1 sm. onion, chopped
1 1/2 c. milk
1 1/2 c. uncooked minute rice
3 c. cooked, cubed chicken
3/4 tsp. salt
1/4 tsp. pepper

Drain mushrooms, save liquid. Add enough hot water to saved mushrooms liquid to make 1 1/2 cups. Add bouillon cube to mushroom liquid. Set aside.

In large skillet cook onion and drained mushrooms in butter until tender. Stir in flour. Add mushroom liquid and milk. Heat until boils and slightly thickens, stirring constantly. Add rice, chicken, salt and pepper. Simmer, covered, 15 minutes or until rice is tender. Serves 6.