6 full breasts of chicken, cooked
1 lg. yellow onion, chopped
1 c. raw white rice
1 (2 1/2) can solid pack tomatoes, not drained
2 cloves garlic
2 sm. cans mushrooms, drained
1/2 green pepper, chopped

Simmer chicken until tender. Save the broth. Remove chicken from bones in large chunks. Fry onions and green pepper in little oil until glossy. Add raw rice and keep over low flame until golden brown. Add tomatoes, garlic, mushrooms, and simmer about 20 minutes. Remove garlic. Place chicken in greased casserole and spread rice mixture on top. Add about one inch chicken broth to casserole. Bake at 350 degrees for 45 minutes. Add more broth, if dry. Serves 6.