1 c. uncooked wild rice
3 c. cooked, cubed chicken
1 packet dehydrated Lipton's onion soup mix
1 lg. can mushroom stems and pieces (reserve juice for part of liquid)
Chopped green peppers and water chestnuts (if desired)
1/4 c. uncooked long grain white rice
1 can cream of celery soup
1 can cream of mushroom soup
2-1/2 c. liquid (chicken stock, mushroom juice and - or water)
Fresh mushrooms, if desired

Mix, wash and spread evenly over bottom of a 9 x 13 inch pan both of the rices. Spread chicken evenly over the rice. Mix rest of ingredients together and spread gently by spoonsful over the chicken. Bake covered at 350 degrees (300 degrees for glass dish) for 1 hour and 20 minutes. Remove cover and bake 10 minutes longer. Sprinkle with paprika and let sit a few minutes before serving to 12 regular appetites or 8 HUNGRY appetites.