1 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. canned mushrooms
1/4 c. butter
10 1/2 oz. can cream of chicken soup
1 c. milk
1/2 c. long grain rice
1/2 tsp. salt
Pepper

Saute celery, green pepper, mushrooms and onion in butter. Stir in remaining ingredients. Pour into 1 1/2 quart casserole. Bake at 350 degrees for 50-60 minutes, stirring occasionally until rice is tender.