6 tbsp. butter
1 lb. chicken breast, skinned, boned and 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. 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 onion, continue cooking, stirring occasionally until mushrooms are tender, about 2 minutes.

Stir in chicken broth and basil. Bring to a boil; cover and simmer 15 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately. You can use carrots, additional green onions in place of mushrooms. Makes 6 servings.