1 c. uncooked long grain rice
1/2 c. chopped onion
1/4 c. butter, melted
2 1/4 c. chicken broth
1/2 c. chopped green pepper
1/2 c. diced celery
1 1/2 c. cut-up cooked chicken
1 (3 oz.) can sliced mushrooms, drained (1/2 c.)
2 slices sharp process American cheese, halved diagonally
Sliced ripe olives

In medium skillet, brown rice and onion in butter over medium heat, stirring occasionally. Add chicken broth; cover and cook 10 minutes. Add green pepper and celery; cook, covered, 10 to 15 minutes longer, or until rice is tender, stirring occasionally. Add chicken and sliced mushrooms; mix well.

Transfer to 1 1/2 quart casserole. Bake, covered, in moderate 350 degree oven 15 to 20 minutes, or until heated through. Remove casserole from oven, top with halved cheese slices, forming a pinwheel design, and return to oven for a few minutes until cheese begins to melt. Garnish with sliced ripe olives. Makes 5 or 6 servings.

Chicken Rice Casserole is also great when you use cooked ham instead of chicken. Either way, serve with a green salad.