1 can onion soup
1/2 c. melted butter
1 (4 1/2 oz.) can sliced mushrooms
1 (8 oz.) can sliced water chestnuts
1 c. uncooked rice

Combine soup and butter. Drain mushrooms and water chestnuts; reserve liquid. Add water to liquid reserve to equal 1 1/3 cups. Add all ingredients together. Pour into lightly greased 10 x 6 x 2-inch pan.

Bake for 1 hour at 350°F.

Serves 6.