1 (10 1/2 oz.) can onion soup, undiluted
1/2 c. butter, melted
1 (4 1/2 oz.) jar sliced mushrooms, undrained
1 (8 oz.) can sliced water chestnuts, undrained
1 c. uncooked regular rice

Combine soup and butter; stir well. Drain mushrooms and water chestnuts, reserving liquid. Add enough water to reserved liquid to equal 1 1/2 cups. Add mushrooms, water chestnuts, liquid, and rice to soup mixture; stir well. Add salt and pepper to taste. Pour into a lightly greased 9x13 inch baking dish. Cover and bake at 350 degrees for 1 hour. Good with Creamy Baked Chicken Breast.