1 1/2 c. uncooked rice
1 sm. onion, chopped fine
1/2 lb. mushrooms
4 tbsp. butter
1/2 tsp. salt
6 chicken breasts (or 3 whole), deboned
1/3 c. corn oil
1 can cream of chicken soup
1 can chicken broth (College Inn)

In large skillet saute rice, onion, and mushrooms, in butter about 5 minutes. Season with salt. Pour into buttered 9 x 13 inch baking dish. Sprinkle each chicken piece with salt and pepper. Brown in oil until golden. Place chicken over rice mixture. Combine soup, broth and 1/3 cup water. Pour over chicken and rice. Cover with foil and bake at 350 degrees for 45 minutes or until all liquid is absorbed. Serve with cheese sauce.

CHEESE SAUCE:

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1 1/4 c. milk
1 c. shredded cheese

(You can use any cheese - American or Velveeta are good).

Melt butter in small saucepan over low heat. Stir in flour and seasonings. Stir in milk. Simmer stirring constantly until sauce thickens and bubbles. Add cheese and stir until melted. Serve cheese sauce over individual portions.