2 (6 oz.) pkgs. wild and long grain rice
3 cans mushroom soup
1 chopped green pepper
1 (4 oz.) jar pimentos
1 can artichokes, drained and chopped
3 c. cooked chicken, cut up
1/2 onion, grated
1 c. chopped celery
2 tbsp. lemon juice
8 oz. fresh mushrooms, sauteed

Cook rice as directed. Add the seasonings that come with the package. Mix all other ingredients and combine with the rice in a 3 to 4 quart casserole dish. Bake at 350 degrees for 50 minutes. You can divide and make into 3 small casseroles. They freeze well.