about 4 cooked chicken breasts, cut up
1 box UNCLE BEN'S® long grain and wild rice
3/4 c. white rice, cooked
1 can rich chicken broth (or your own)
1 can cream of celery or cream of chicken soup
1 c. chopped celery
1 c. chopped onion
1/2 c. green pepper
butter
2 cloves garlic, sautéed
2 (7 oz.) jars mushrooms, drained
slivered almonds to put on top

Sauté celery, onion and green pepper in butter. Cook celery and onion down until all celery juice has evaporated. Cook wild rice in chicken broth. Add cooked white rice. Mix all ingredients and put in a casserole dish. Be generous with almonds on top.

Bake in 325°F oven about an hour.