Shirley’s Chicken and Rice

¼ chopped onion

1 tlb. butter

1 cup boned, cooked chicken

2 cups chicken broth

1 chicken bullion cube

1 cup grated American cheese

salt to taste

½ cup rice raw

Brown onion in butter in skillet. Heat chicken and broth together in sauce pan. Add bullion cube. Stir till dissolved. Combine onion/chicken mixture and remaining ingredients in 1 ½ qt. casserole dish. Bake at 425 for 1 hour adding additional broth if necessary.