1 c. rice
2 tsp. instant bouillon
1 env. dry onion soup mix
1 (4 oz.) can mushrooms (optional)
1 (3 lb.) chicken, cut up
1/4 c. butter
2 tbsp. chopped parsley (optional)

Place rice in 9 x 13 inch baking dish. Add mixture of 2 cups water and bouillon. Add soup mix and mushrooms. Arrange chicken over rice. Dot with butter. Sprinkle with salt and pepper to taste and parsley. Bake at 350 degrees for 1 hour. Yield 6 servings.