1/4 c. butter
2 whole boneless chicken breasts, skinned and cut in half
1 1/2 c. water
1 1/2 c. quick cooking rice
1/4 c. sliced green onion
4 oz. can button mushrooms, drained
Salt and pepper to taste
1 c. Cheddar cheese, shredded

Melt butter; add chicken. Cook over medium heat, turning once until chicken is fork tender (5 to 7 minutes per side). Add remaining ingredients, except cheese. Cover. Continue to cook, stirring occasionally, until rice absorbs and liquid is tender (8 to 10 minutes). Sprinkle with cheese when ready to serve. 4 servings.