1 box Riceland long grain wild rice
2 tbsp. butter
1/4 c. diced green pepper
1/2 c. diced celery
1/2 c. green onions, chopped
1 (4 oz.) can sliced mushrooms
1 can mushroom soup
2/3 c. milk
2 c. cubed cooked chicken
1 c. grated cheese

Cook rice according to directions. Melt butter. Add onion, celery, green pepper, and mushrooms. Saute until tender. Mix with remaining ingredients and put in buttered casserole dish. Bake at 425 degrees for 30 minutes. Serves 6-8.