4 chicken breasts
1 lg. pkg. green wild rice mix
1 med. onion, chopped
1 c. celery, chopped
1/2 green pepper, chopped
1 lg. can mushrooms
1/4 c. butter
1 can sliced and drained water chestnuts
3/4 c. mayonnaise
1 can cream of chicken soup
1 can cream of mushroom soup

Cook chicken and cut off bone in large pieces. Prepare rice as directed. Saute onions, celery, peppers, and mushrooms in butter. Combine chicken, rice, veggies, mayonnaise and soup. Place in large casserole or 9x13 inch baking dish. Bake uncovered 30 minutes or until bubbly at 350 degrees. Can be made the day in advance and refrigerated. Allow extra cooking time.