1/2 c. wild rice (wash & rinse)
1/2 c. white rice
1/4 c. butter
1/2 c. chopped green pepper
1 (3 oz.) can diced mushrooms, drained
1/2 c. onion, chopped
2 1/4 c. chicken broth
1/2 c. celery
1 1/2 c. cooked chicken, diced
1/2 c. sliced water chestnuts
1/2 c. grated American cheese

Brown rice and onion in butter over medium heat. Add broth, cover and cook 10 minutes. Add green pepper and celery, cook covered 10-15 minutes longer. Mix rest of ingredients except cheese. Place in casserole. Top with cheese. Bake at 350 degrees for 20 minutes.