2 1/2 lb. of frozen breasts or thighs thawed
3/4 c. uncooked regular rice
1/4 stick butter
Salt and pepper
3 oz. can mushrooms with juice
1 tbsp. grated onion
2 chicken bouillon cubes dissolved in 1 3/4 c. water (or 2 tsp. instant bouillon)

Flour and brown chicken in a little oil. While it browns, put rice, salt and pepper in a greased 9x13x2 inch casserole and strew the grated onion about. Put in the mushrooms, juice and all. Arrange chicken on top, pour the bouillon over chicken and dot with butter. Cover and bake at 350°F for 1 hour.

Note: 2 cups rice use 4 c. liquid (4 cubes).