3 c. cooked chicken, diced
1 2/3 c. broth
1 pkg. yellow safforn rice
1 can chicken mushroom soup
1 1/2 c. onion
1 c. celery
1/2 c. bell pepper
4 oz. sour cream
1 1/2 c. grated cheese
1 can water chestnuts

Cook rice in broth. Add rice, soup, and chicken. Saute onion, celery, and bell pepper; add to chicken mixture. Add sour cream, cheese and chestnuts.

TOPPING: 1 stack Ritz crackers, broken up and heated in melted butter. Bake at 400 degrees for 20 minutes.