1 c. wild rice
1 can cream of mushroom soup
1 can chicken broth (14 oz.)
1 can (4 oz.) mushrooms, cut in sm. pieces
1/4 c. butter
1 c. chopped celery
2 tbsp. chopped green pepper
3 c. diced, cooked chicken
3/4 c. converted rice

Prepare wild rice by placing wild rice and 3 teaspoons chicken bouillon into 3 cups boiling water. Cook until water is almost gone, about 30 minutes. Stir together soup, broth and mushrooms. Saute the celery and green pepper in the butter. Add a dash of garlic powder, salt and pepper to taste.

Combine sauteed vegetables, soup mixture and chicken. Gently mix in wild rice (no liquid) and also add the white rice, uncooked. Put in a 2 quart casserole and bake uncovered for 1 hour at 350 degrees.