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

Flour and brown chicken in a little oil. Put rice, salt and pepper in a greased casserole and strew the grated onion about. Put in mushrooms, juice and all. Arrange chicken artfully on top, pour bouillon over it and dot with butter. Cover it. Bake at 350 degrees for an hour.