1 pkg. instant long grain & wild rice mix (Uncle Bens or MJB)
4 chicken breasts, cooked & diced
1 med. chopped onion
1 c. celery, chopped
1/2 c. green pepper, chopped
1/2 lb. mushrooms, sliced
1/2 cube butter
2 cans water chestnuts, drained & sliced
2 cans cream of chicken soup, undiluted
3/4 c. mayonnaise

Cook rice mix as directed. Cook chicken and cut up. Saute onion, celery, green pepper and mushrooms in butter until tender crisp.

Combine all ingredients. Put in long baking dish and top with either cashews (really good) or crushed potato chips. Bake 30 minutes or until bubbly hot at 350 degrees. Serves 12.