1/4 c. butter
1 sm. onion, sliced
1 c. fresh mushrooms or 1 (4 oz.) can mushrooms
2 c. chicken broth
1 c. uncooked rice
1 green pepper, cut in thin strips
1/2 c. diced celery
2 c. cut up cooked chicken
1/4 c. evaporated milk
Salt and pepper to taste

Melt butter in heavy skillet, add onion and mushrooms, cook until golden. Pour chicken broth in and heat to boiling. Stir in rice, cover and simmer gently 10 minutes. Add rest of ingredients, cover and cook 10-15 minutes more. Serves 6. Possible additions: sliced water chestnuts, grated carrots.