1/4 c. butter
1 sm. onion, sliced
1 (4 oz.) can sliced mushrooms, drained
2 c. chicken broth
1 c. uncooked reg. rice
2 c. cut-up cooked chicken
1 green pepper, cut into thin strips
1/2 c. diced celery
1/4 c. light cream
Salt & pepper

Melt butter in large skillet. Cook and stir onion and mushrooms in butter until onion is tender. Add chicken broth; heat to boiling. Stir in rice. Reduce heat; cover and simmer 10 minutes. Stir in remaining ingredients. Cover, cook 10 to 15 minutes longer. Makes 6 to 8 servings.