1 box long rice & wild rice
2 tbsp. butter
1/4 c. diced green pepper
1/4 c. diced celery
1/2 c. diced onion
1 jar mushrooms
1 can cream of mushroom soup
3 c. cooked chicken, cubed
1 c. grated American cheese
3/4 c. almonds

Cook rice according to directions on package. Melt butter. Add and saute the onions, celery and green pepper. Mix all ingredients and pour into a buttered casserole. Garnish with the slivered almonds. Bake at 400 degrees for approximately 45 minutes (or until it's bubbly).