1 chicken
1/2 c. celery
1 medium onion
1 (4 oz.) can mushrooms, cut in small pieces
1 stick butter
1 box wild and long grain rice
2 cans cream of chicken or mushroom soup

Boil chicken; remove from bone and cut in small pieces. (Reserve broth.) Cook rice according to package using chicken broth instead of water. Sauté celery, onion and mushrooms in butter. Combine rice, chicken soup and sautéed vegetables and pour in a casserole.

Bake at 400°F for 30 minutes.