1 c. uncooked long-grain rice (UNCLE BEN'S®)
1/2 c. chopped onion
1/4 c. butter, melted
2 1/2 c. chicken broth
1/2 c. chopped green pepper
1/2 c. diced celery
1 1/2 c. cut-up cooked chicken
1 can (3 oz.) sliced mushrooms, drained
2 slices sharp process American cheese, halved diagonally
Sliced ripe olives

In medium skillet, brown rice and onion in butter over medium heat, stirring occasionally. Add chicken broth; cover and cook 10 minutes. Add green peppers and celery. Cook covered, 10 to 15 minutes longer, or until rice is tender, stirring occasionally. Add chicken and sliced mushrooms. Mix well. Transfer to 1 1/2 quart casserole. Bake covered in moderate oven, 350 degrees, 15 to 20 minutes, or until heated through. Remove casserole from oven, top with halved cheese slices, forming a pinwheel design, and return to oven for a few minutes until cheese begins to melt. Garnish with sliced ripe olives. Makes 5 to 6 servings.

Chicken Rice bake is also great when you use cooked ham instead of the chicken. Either way, serve with a green salad.