1/2 med. onion chopped
1 bell pepper chopped
1 1/2 c. cooked chicken, diced
1/4 lb. fresh mushrooms, (I use small can drained)
4 tbsp. butter
2 c. cooked rice
2 (10 3/4 oz.) cans cream of mushroom soup
1 1/4 c. water
1/4 c. Holland House cooking sherry

In a frying pan saute onions, bell pepper, mushrooms and chicken in butter. Place in bottom of lightly greased 1 1/2 quart casserole. Top with rice. In a separate bowl, mix soup, with water and sherry. Pour over casserole. Sprinkle top with bread crumbs. Bake in 375 degree oven for 30 minutes.