3 to 4 lbs. chicken
1 c. long grain brown rice, uncooked
1 c. finely chopped celery
1/4 c. minced onion
3/4 c. Hellmann's mayonnaise
1 1/2 c. grated Cheddar cheese
1/4 c. canned mushrooms, chopped
1/4 c. unsalted shelled sunflower seeds
1 (10 3/4 oz.) can cream of celery soup
1/2 c. chopped fresh parsley
2 tbsp. lemon juice

Cook chicken in water until tender. Remove meat from bones and cut into bite size pieces. Cook rice as directed on package, using chicken broth, fat skimmed off, for required liquid. Combine remaining ingredients, except for cheese and mix with chicken thoroughly. Fold in cheese. Makes about 12 servings.