1 c. wild rice
1 can Swanson's chicken broth
1 can cream of chicken soup + 1 can water
Mushrooms, diced fine
Water chestnuts, diced fine
1 c. celery, diced
1 onion, diced
1/2 c. diced bell pepper
6 chicken breasts, skinned

Wash rice. Put in bottom of 13x9 inch buttered pan. Put diced vegetables over rice, cream soup with 1 can water over vegetables and rice. Wash and arrange chicken breasts over rice mixture. Pour chicken broth over chicken. Sprinkle with buttered bread crumbs. Cover with foil and bake 350 degrees for 2 hours.

This was from Aunt Trudy Baker and has become a favorite in our family.