1 (3 1/2 to 4 lb.) stew chicken, cut up
1 carrot, peeled and cut up
1 stalk celery
1 onion
3 1/2 c. water
Salt and pepper
1 c. uncooked rice
1 lg. onion, sliced
1 c. mushrooms

Day before or early in the day, boil chicken in water with carrot, celery and onion. Salt and pepper to taste. Boil until barely tender. Remove chicken. Skin and debone when cool. Place broth in refrigerator. Saute sliced onion and mushrooms. Butter bottom and sides of a 9 x 13 inch pan. Spread chicken pieces in bottom of pan. Heat defatted chicken broth (2 1/2 cups) to a boil.

Sprinkle saute onion and mushrooms and rice over chicken. Pour hot broth over chicken, season to taste. Cover. Bake at 350 degrees for 1 hour, or until rice is tender. Let stand 10 minutes before serving.