1 c. uncooked long-grain rice
2 c. canned diluted chicken broth
1 (4 oz.) jar sliced mushrooms, drained
1 sm. onion, chopped
1 tsp. parsley flakes
1/4 tsp. salt

Combine all ingredients; stir well. Pour into a lightly greased 1 1/2 quart casserole. Cover and bake at 350 degrees for 55 minutes or until rice is tender and liquid is absorbed. Yield: 4 servings.