1 pkg. yellow rice
1 lg. onion, chopped
1 lg. pepper, chopped
1 fryer chicken

Cook chicken until tender, remove from broth, reserve four cups of broth for rice. Cut chicken in bite size pieces. Cook rice as directed on package using chicken broth in place of water. While rice is cooking tender onion and pepper in small amount of butter. When rice is done stir everything together. Place in casserole dish and cover with a can of cream of mushroom soup. Cover and bake at approximately 325 degrees for one hour.