1 whole chicken cut up
1/3 cup butter or margarine
1 1/2 cups quick cooking rice
1 1/2 cups boiling water
1 egg, slightly beaten
3/4 cut grated cheddar cheese
1/2 pound fresh mushrooms, sliced
1 can (10 1/2ozs) condensed cream of mushroom soup
1/2 cup sherry
1/2 tsp salt
1 tsp paprika
1 tsp dried parsley
Preheat oven to 350 degrees
1. In a large heavy skillet heat butter, over medium heat, about 3 mins.
2. Add chicken pieces and cook, turning to brown.
3. Meanwhile, put rice in medium shallow baking dish; add boiling water and let stand 10 mins.
4. Add beaten egg and grated cheese to rice; mix gently.
5. Arrange chicken on top of rice.
6. Cook mushrooms, over medium heat, about 3 mins in skillet previously used for chicken.
7. Add soup, sherry, salt, paprika and parsley; heat until bubbly.
8. Pour over chicken and rice.
9. Bake for 1 hour, or until rice and chicken are tender.
Servings: 4 - 5
