4 lb stewing hen
1 large onion
1 1/2 tsp salt salt

Simmer in water to tender.  Tear into small pieces, reserve broth.

1 1/2 cups long grain rice
3 3/4 cups boiling water
1 1/2 T butter
2 tsp salt

Put rice in 3 quart casserole (9 x 13″ pan).  Add rest of ingredients.  Cover and bake at 400 for 35 minutes.

Drain and save juice from one 4 oz. can of mushrooms.

Melt 1/2 cup butter, add:

1/2 cup flour
1 tsp salt/pepper
1/2 tsp turmeric

Add mushroom juice and 2 cups broth to make thick sauce.  Add 1 tall can evaporated milk and 1/2 tsp oregano leaves.   Add mushrooms.

Take rice from oven.  Layer chicken on top of rice.  Add 2 T chopped green onion.  Pour sauce over top.  Grate cheese and sprinkle paprika on top.  Bake at 300 degrees for 30 minutes.

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