2/3 c. wild rice
3 c. water
Butter
1 chopped onion
1/4 c. chopped green pepper
1/2 c. chopped celery
1 lb. cooked diced chicken
1 can cream of mushroom soup
1 can drained water chestnuts
1 (4 oz.) can sliced mushrooms

Cook wild rice with water until tender; drain. Saute chopped onions, pepper and celery in butter. Add chicken, then add rice soup, chestnuts, and mushrooms. Bake in casserole at 350 degrees until hot and bubbly. Stir as needed.