Chicken Rice Roger

• 2 1/2 fryer or 2 packages frozen breasts or thighs, thawed

• 3/4 cup uncooked rice

• 1 tablespoon grated onion or half a garlic clove minced

• 2 chicken-bouillon cubes dissolved in 1 3/4 cups water

• 3 ounce can of mushrooms

• 1/2 stick butter

• 2 teaspoons instant bouillon

Flour and then brown the chicken in a little oil.

While it browns, put the rice, salt, and pepper in a greased casserole, and strew the grated onion about. Put in the mushrooms, juice and all. Arrange the chicken artfully on top. Pour the bouillon over it, and dot with the butter.

Cover it. Bake it at 350 degrees for an hour.