6 tbsp. butter
1 lb. chicken breasts (boneless) cut into thin strips
1 clove garlic, minced
1 1/2 c. uncooked rice
1/4 lb. mushrooms (sliced) (or a jar)
3 green onions, chopped (tops optional)
3 c. chicken broth
1 tsp. basil
1 c. (4 oz.) shredded Cheddar cheese

In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly until pieces are browned (about 5 minutes). Remove chicken from skillet. Add remaining butter, rice and garlic to skillet and cook, stirring constantly until rice is lightly browned, about 5 minutes. Add mushrooms and green onion. Continue cooking, stirring occasionally, until mushrooms are tender (2 minutes). Stir in chicken broth and basil.

Bring to a boil, cover and simmer 15 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately. Makes 6 servings.