2 1/4 lb. chicken (fryer)
3/4 c. uncooked rice
1 tbsp. onion
2 chicken bouillon cubes, dissolved in 1 3/4 c. water
Salt and pepper
1/2 stick butter
3 oz. can mushrooms

Flour and brown chicken. While it browns, put rice, salt and pepper in a greased casserole and stir in onion. Add mushrooms. Place chicken over top and pour the bouillon over it. Dot with butter. Cover and bake at 350 degrees for one hour.