½ cup of brown rice
1½ cups water
1 soft vegetable bullion square
1 cup of frozen mushrooms
Cut chicken into ¾" pieces.
Lightly sauté them until no longer pink.
Boil water and add bullion.
When stock is ready add mushrooms.
Let stand until mushrooms are thawed.
Meanwhile put rice (uncooked) in a covered casserole.
Spread chicken and pan drippings on top of rice.
Pour stock and mushrooms over everything.
Cover and bake for 1-1½ hours, depending on your oven.
When rice is ready the rest is done.
Let stand for ten minutes.
Serves 2-3 socially if salad & bread are included.
Otherwise one big appetite.
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