2 c. water
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (6 1/4 or 6 3/4 oz.) pkg. quick-cooking long grain & wild rice mix
2 (5 oz.) cans chunk-style chicken, drained or 2 c. diced, cooked chicken
2 tbsp. dry sherry
1/8 tsp. pepper
2 c. frozen loose-pack mixed broccoli, carrot, water chestnut & red pepper, thawed
1/3 c. sliced almonds

In a 2 quart casserole stir together water, soup, wild rice and seasoning packet from rice mix, chicken, sherry and pepper. Stir in vegetables. Bake covered, in a 350 degree oven for 40 to 45 minutes or until the rice is tender, stirring once during baking. Sprinkle with almonds before serving. Makes 4 servings.