1 fryer chicken, cut in pieces
2 tbsp. butter, divided
2 c. hot water
2 tsp. instant chicken bouillon
1 (4 oz.) can mushroom stems and pieces
1/2 tsp. garlic powder
1 tbsp. instant minced onion
3/4 c. long grain rice
1 (12 oz.) can tomato sauce
1 tsp. basil
1 tsp. oregano
8 oz. Mozzarella cheese, sliced

Grease a 7 x 11 1/2 x 2 baking dish with 1 tablespoon butter. Pour hot water into baking dish. Add remaining butter, bouillon, mushrooms, garlic powder, minced onion, and rice. Stir until well mixed and spread evenly in baking dish.

Place chicken pieces, skin side up, on top of rice mixture. Combine tomato sauce with basil and oregano. Spoon generously over chicken, allowing some to drip into rice mixture.

Cover with foil, sealing around edges. Bake in a 350 degree oven for 45 minutes. Remove foil and place sliced Mozzarella cheese over chicken and rice. Bake 15 minutes longer. Serves 4-6.