6 tbsp. butter
1 lb. chicken breasts, boned, skinned then cut into strips
1 clove garlic, minced
1 1/2 c. uncooked rice
1/4 lb. mushrooms, sliced
3 green onions, chopped
3 c. chicken broth
1 tsp. basil
1 c. (4 oz.) Sargento Fancy Shredded Cheddar Cheese

In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly. Add remaining butter, rice and garlic to skillet and cook, until lightly browned (5 minutes). Add mushrooms and green onions. Continue cooking, stirring occasionally until mushrooms are tender (2 minutes). Stir in chicken broth and basil. Bring to a boil, cover and simmer for 15 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender (5 minutes). Top with cheese and serve immediately. Makes 6 servings.