Cut chicken in small pieces and cook tell no longer pink.

Saute onions, carrots, celery, mushrooms, chicken and butter until veggies are soft.

Sprinkle flour over chicken and veggies. Mix until well coated (mixture will be very pasty).

In large saucepan combine cooked rice, water and bullion cubes. While heating add cooked veggie mixture stir continually while adding veggies. Add whipping cream. Continue to simmer for 30-45 minutes (do not boil).