3 whole chicken breasts, split (or 2 1/2 lb. fryer)
3/4 c. uncooked reg. rice
1 tbsp. grated onion
3 oz. can mushrooms
Salt and pepper to taste
1/2 stick butter
3 chicken bouillon cubes, dissolved in 1 3/4 c. hot water

Flour; then brown chicken in a little Crisco. While it browns, put rice in a greased casserole. Sprinkle with salt and pepper, and grated onion. Add mushrooms, including juice. Arrange chicken on top. Pour bouillon over all and dot with butter. Cover. Bake at 350 degrees 1 hour or slightly longer.