2 (10 oz.) cans chunk white chicken
1 c. Mahatma rice
3/4 c. sliced celery
1/2 c. diced green onions
1/2 c. red or green bell pepper
8 oz. fresh sliced mushrooms
2 tbsp. vegetable oil
1 can cream of chicken soup

Preheat oven to 350°F. Prepare rice according to package directions. Set aside. Sauté celery, peppers, onions and mushrooms in oil. Add remaining ingredients. Fold in rice. Pour into an oiled 1 1/2-quart baking dish.

Bake for 20 minutes.