Boneless chicken (3 breasts, cut into bite-size pieces)
1 bag frozen mixed vegetables
3 c. cooked rice
1 can water chestnuts
1 can sliced mushrooms
2 cans cream of mushroom soup
Salt & pepper to taste
Bread crumbs

Place cooked rice on bottom of ungreased casserole. Add chicken, vegetables, water chestnuts and mushrooms. Pour both cans of soup over casserole covering chicken mixture. Stir slightly. Sprinkle salt, pepper and bread crumbs on top. Bake at 350 degrees for 50-60 minutes, uncovered. Serves 4.