1 - 10 1/2 oz. can French onion soup, undiluted
1/4 c. butter, melted
1 - 4 1/2 oz. jar sliced mushrooms
1 - 8 oz. can water chestnuts, sliced
1 c. uncooked long grain rice

Combine soup and butter. Stir well. Drain mushrooms and water chestnuts, reserving liquid. Add enough water to liquid to make 1 1/3 cups. Add mushrooms and water chestnuts to liquid. Add mushrooms, water chestnuts and rice to soup mixture. Stir well. Pour into lightly greased 10 x 6 x 2 baking dish. Cover and bake at 350°F for one hour and 10 minutes or until rice is tender and liquid is absorbed.