1 cut up fryer (breasts or chicken tenders work well)
1 c. long cooking rice
1 c. onions
1 stick butter
1 c. mushrooms
1 c. chicken broth
1 c. water

Fry rice and onions in butter until golden brown. Place chicken in bottom of casserole dish. Add rice mixture. Mix together mushrooms, chicken broth and water. Pour on top of rice. Bake 1 1/2 hours in covered dish at 350 degrees.

Note: Lower temperature slightly and allow to bake while at Sunday School and Church.