1/2 c. sliced fresh mushrooms
1 tbsp. butter
3 c. cooked rice
1 c. chicken broth
3 c. cooked, cubed chicken
3/4 c. celery, chopped
1 (10 1/2 oz.) can cream of mushroom soup
1 c. sliced almonds

Saute mushrooms in butter just until limp. Combine mushrooms, rice, chicken, celery and soup. Pour into greased 1 quart casserole dish. Sprinkle with almonds. Bake at 325 degrees for 45 minutes. Makes 4 to 6 servings.