2 1/2 lb. fryer or
2 1/2 lb. breasts, thighs and legs
3/4 c. uncooked rice
1 tbsp. grated onion, minced
2 chicken bouillon cubes, dissolved in 1 3/4 c. water
Salt and pepper
3 oz. can mushrooms
1/2 stick butter

Flour and brown chicken in a little oil. While it browns, put the rice, salt and pepper in a greased casserole. (I use Pam.) Sprinkle onion over rice. Put in mushrooms, juice and all. Arrange chicken pieces on top. Pour bouillon over it. Dot with butter. Cover and bake at 350 degrees for 1 hour.