6 tbsp. butter
1 lb. chicken breast; boned, skinned & cut into thin strips
1 clove garlic, minced
1 1/2 c. uncooked rice
1/4 lb. mushrooms, sliced
3 green onions, chopped (tops opt.)
3 c. chicken broth
1 tsp. basil
1 c. shredded cheddar cheese

In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly, until pieces are browned. Remove chicken from skillet. Add remaining butter, rice and garlic to skillet and cook, stirring constantly until rice is lightly browned. Add mushrooms and green onions. Continue cooking until mushrooms are tender. Stir in chicken broth and basil, bring to a boil. Cover and simmer. Continue simmering until rice is soft and chicken is heated through. Top with cheese and serve immediately. Makes about 6 servings.