Prepare rice according to package directions.
While the rice is cooking, saute onions, sugar and 1 teaspoon of salt for 5 minutes. Add mushrooms and cook an additional 3 minutes. Set aside.
In the same pan, cook chicken pieces in a small amount of oil. Stirring frequently until done (about 7 to 10 minutes). Add onions and mushrooms back to the pan, along with any drippings from the bowl. Add worcheshire sauce. Cover and remove from heat. Let set 5 minutes.
Place cooked rice in the bottom of a casserole dish. Top with chicken, mushrooms, and onions along with any juice that is in the bottom of the pan. Top with 1 cup of cheese.
Bake at 350 for 15 -20 minutes until cheese is melted.
TIP: I do not use instant rice. To cook regular rice – bring rice and 2 2/3 cups water to a boil over medium high heat. Reduce to a simmer and cook 20 minutes. Fluff before serving. Brown rice also works – you will need about 4 1/2 cups of cooked rice.