1 sm. can sliced, peeled water chestnuts
1 sm. pkg. sliced almonds
1 cube butter
1 can Campbell's French onion soup
12 med. fresh mushrooms, sliced
1 c. uncooked rice

Pour drained liquid from can of chestnuts into 2 quart lidded casserole dish. Melt butter in large skillet. Add chestnuts, almonds and mushrooms. Saute until golden brown. Pour into casserole. Add raw rice. Bake, covered, at 350 degrees for 1 1/2 hours.