1 (6 oz.) box wild rice
1/3 c. chopped onion
1/2 c. chopped green pepper
1 (4-5 oz.) can mushrooms, drained
1 (8 oz.) can water chestnuts, drained
2 tbsp. butter
2 lbs. skinless chicken, cut in chunks
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. celery powder
2 cans cream of mushroom soup
2 cans cream of chicken soup
4 oz. skim Mozzarella cheese, grated

Preheat oven to 350 degrees. Prepare rice as directed on package. Set aside. Saute vegetables in butter. Saute chicken with juices from vegetables in non stick pan. Combine all ingredients except cheese. Pour into a 13"x9" pan. Top with cheese. Bake 1 hour.