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

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 onions, continue cooking, stirring occasionally, until mushrooms are tender, about 2 minute. Stir in chicken broth and basil. Bring to a boil; cover and simmer 15 minutes. Gently stir in chicken. Continue simmer until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately. Makes about 6 servings.