5 cups hot water
1 tsp salt
2 cups rice
3 chicken bouillon cubes or 3 tsp instant bouillon
1 cup (4 oz) mushroom (drained)
1 tbsp curry powder
1 tbsp parsley flakes
Dash of nutmeg

Dissolve bouillon in water; add salt. Bring to boil, stir in rice. Reduce heat and simmer, tightly covered, about 25 minutes. Add mushrooms, curry powder, parsley flakes and nutmeg. Arrange chicken breast on top of rice. Sprinkle liberally with paprika.

Bake, uncovered, 350°F 1 1/4 hours, or until chicken is tender. 8 - 10 servings.