Saute 1/2 pound sliced mushrooms (or 4 ounce cans) in 1/4 cup butter 5 minutes. Remove mushrooms, add 1/4 cup minced onion, 1 tablespoon minced parsley and 1/2 cup chopped celery; cook until onions are yellow. Add 2 cups cooked wild rice (part brown or white rice may be used), 3/4 teaspoon salt, dash of pepper and sauteed mushrooms. Stuff 4 to 5 pound chicken.