3 c. diced cooked chicken
1 c. chopped celery
1 c. chopped onion
2 (10 oz.) cans of mushroom soup
1 can cream of celery soup
1/2 c. top cream or chicken gravy
1 tbsp. butter
1 1/2 c. minute rice cooked
1 pkg. frozen peas or 1 can of peas
4 slices buttered bread, cubed
Season to taste

Combine chicken, celery and onion; add soups, cream and mix well. Add butter to hot rice; add rice to mixture. Add peas and seasoning to taste. If mixture seems too dry add additional liquid. Place in 2 casseroles or 1 large roasting pan; cover with buttered bread cubes. Bake in 350 degree oven until done and bread crumbs are browned, about 1 hour. Yield 14 servings.