1 pkg. (about 1 lb.) boneless, skinless chicken breasts or breast tenders
1 c. uncooked rice
Dash of salt
Dash of pepper
3 oz. can mushrooms, do not drain
1/2 stick butter
1 tbsp. grated onion (or half a garlic clove, minced)
2 chicken bouillon cubes dissolved in 2 c. water

Flour and then brown the chicken in a little oil. While the chicken browns, put the rice, salt and pepper in a greased casserole dish, 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 and bake at 350 degrees for an hour.