1 (6 oz.) pkg. rice-a-roni (chicken flavored)
3 lg. chicken breasts, boned, cut in sm. pieces
1/4 c. butter
1 (10 1/2 oz.) can condensed cream of chicken soup
3/4 c. water
1/2 c. sliced celery
1 (3 oz.) can sliced mushrooms, drained

Prepare rice as directions say. Season chicken with salt and pepper. In skillet brown slowly in butter. Spoon rice in 1 1/2 quart casserole. Top with chicken. Add soup to skillet; slowly add water, stir until smooth. Add remaining ingredients. Bring to a boil. Pour over chicken, cover. Bake at 350 degrees for 25 minutes. Uncover and bake 15 minutes more.