1 box long grain & wild rice
2 tbsp. butter
1/4 c. diced green peppers
1/2 c. diced celery
1/2 c. chopped green onions
1 (4 oz.) can sliced mushrooms
1 can cream of mushroom soup
2/3 c. milk
2 c. cooked, diced chicken
1 c. grated cheese

Cook rice according to directions. Melt butter, add green peppers, celery, onions and mushrooms. Saute gently until tender. Mix with remaining ingredients and pour into buttered casserole. Bake at 425 degrees for 30 minutes.

Cooked shrimp, beef or pork can be substituted for chicken. I add a can of sliced water chestnuts.