1 c. diced celery
2/3 c. chopped onion
1/3 c. chopped bell peppers
2 tbsp. butter
1 can golden mushroom soup
1/2 c. milk
2 c. cooked chicken (lg. pieces)
3 c. cooked rice
1 c. grated cheese
1/4 c. bread crumbs
Salt and pepper to taste

Saute celery, onions and bell peppers in the melted butter. Add soup, milk and cheese and seasonings; reduce heat and let simmer. Stir in rice and chicken. Spoon into a 2 quart baking dish and top with bread crumbs. Bake for 20 minutes at 350 degrees F.