1 pkg. long grain and wild rice
4 c. cut, cooked, cubed chicken
1 med. onion, chopped
1 c. celery, diced
1/2 c. green pepper, chopped
1/2 lb. mushrooms, sliced
1/2 stick butter
2 cans water chestnuts, drained, sliced
2 cans cream of chicken soup
3/4 c. mayonnaise
Potato chips, crushed

Cook rice as directed. Saute onion, celery, green pepper and mushrooms in butter until tender crisp.

Combine rice, vegetables, chicken, water chestnuts, soup and mayonnaise.

Put in long baking dish and top with crushed potato chips. Bake 30 minutes at 350 degrees or until bubbly. Can be made a day ahead and refrigerated.