Prepare mixture of flour with seasoning salt, paprika, and basil. Drag chicken breasts (after cleaning), in this mixture and sauté in hot oil. Cook 20% done on each side. Place these partially cooked pieces of chicken in a large casserole pan; add sautéed mushroom buttons and drained artichoke hearts to the chicken.

Prepare Morney sauce with both soups, milk (No water); add wine, and 1/2 lb of grated Monterey Jack Cheese. Add this Sauce to the casserole and add the remaining grated cheese to the top. Sprinkle with freshly chopped parsley and paprika. Place casserole in a preheated oven at 425 degrees for about 15 to 20 minutes until top is golden brown and the chicken is ready to serve.

Rice Preparation: Placed chopped onions in oil and sauté, with the bay leaves and sliced mushrooms. When onions are soft (not brown and burnt !!!!!!) sort of translucent, then add 3 cups of rice and 6 cups of hot water which has chicken base (or chicken stock). Boil for 4 minutes; reduce heat to low, keep an eye so the rice DOES NOT BURN. Stir frequently.