2 1/2 lb. fryer (or 2 pkg. frozen breasts or thighs, thawed) remove skin if you wish
1 1/2 c. uncooked brown rice
3 oz. can of mushrooms
1/2 stick butter
1 tbsp. grated onion (or half a garlic clove, minced or 1 tsp. onion powder)
2 chicken bouillon cubes (or 2 tsp. instant chicken bouillon) dissolved in 2 1/4 c. water

Put the rice, salt and pepper in a greased casserole and strew the grated onion about. Put in the mushrooms, juice and all. Arrange the chicken artfully on top, pour the bouillon over it, and dot with the butter. Cover it. Bake it at 350 degrees for an hour.