2 (10 1/2 oz.) cans condensed cream of celery soup
3/4 c. milk
2 c. diced, cooked chicken
1 1/3 c. quick cooking rice, cooked according to directions
2 tsp. instant minced onion
1 (10 oz.) pkg. frozen mixed vegetables, cooked & drained
1 (4 oz.) can sliced mushrooms, drained (opt.)
1/2 c. dry corn flake crumbs

In baking dish, blend soup and milk, stir in chicken, rice, onion, cooked vegetables and mushrooms. Bake covered at 350 degrees for 30 minutes. Remove from oven and sprinkle corn flake crumbs around edge of casserole. Bake, uncovered 15 minutes. Makes 4 to 6 servings.