1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. green pepper, chopped
2 tbsp. butter
1 can cream of mushroom soup
1/4 c. dry sherry or milk
1 (4 oz.) can mushroom stems (save liquid)
2 c. chicken, cooked & boned
3 c. white rice, cooked
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. Cheddar cheese, grated

Saute onion, celery and green pepper in butter until tender-crisp. Add soup, sherry, mushroom with liquid, chicken, rice, salt, pepper and half of the cheese. Mix well. Turn into a 2 1/2-quart casserole. Top with remaining cheese. Bake at 350 degrees until hot.