6 boneless chicken breast
3/4 stick butter
1 c. rice
1 tbsp. chopped pepper
1 med. chopped onion
3 chicken bouillon cubes
2 c. boiling water
1 can cream of celery soup
1 c. sliced mushrooms

Melt the butter in a 13 x 9 inch pan. Add rice, onion and pepper. Stir together. Dissolve the bouillon in the boiling water. Add it to the rice mixture.

Mix the cream of celery soup with the mushrooms. Add to the rice mixture and blend well. Place boneless chicken breast on top of the rice mixture. Cover pan and bake at 350 degrees for 1 hour or until done.