3 to 4 c. cooked chicken (cubed)
1 box wild and white rice, cooked
1 c. cheddar cheese, grated
1 c. Swiss cheese, grated
1 can mushroom soup
1 c. onion
1 c. chopped green pepper
1 c. chopped celery
6 tbsp. butter
Salt and pepper
4 lemons, sliced very thin

Mix first 5 ingredients together. Saute green pepper, onion, celery in butter. Add to the chicken mixture and put in 3 quart shallow casserole. Season with salt and pepper. Cover top completely with lemon slices. Sprinkle with a little more pepper. Cover with foil. Bake 20 minutes at 375 degrees or until heated through.