1 (6 oz.) long grain and wild rice
2 tbsp. butter
1/4 c. green pepper, chopped
1/2 c. celery, chopped
1/2 c. green onions and tops, chopped
1 (4 oz.) can mushrooms, drained
1 can cream of mushroom soup
2/3 c. milk
2 c. cooked chicken
1 c. grated sharp cheddar cheese

Cook rice according to directions. Melt butter; add green pepper, celery, onions and mushrooms. Saute gently until tender. Mix with remaining ingredients and pour into greased 11 x 7 inch casserole dish. Bake at 350 degrees for 30 minutes.