Wild and Cheesy Chicken

1 box Uncle Ben's long grain and wild rice

2 tablespoons butter

1/4 cup green pepper, chopped

1/2 cup celery, chopped

1/2 cup onion, chopped

One 3-ounce can mushrooms

1 can cream of mushroom soup

2/3 cup milk

1 cup Velveeta cheese, cubed

2 cups chicken, cooked

Slivered almonds

Preheat oven to 350F. Cook rice according to directions. In a separate pan, melt butter and saute mushrooms, onions, pepper and celery until onions are slightly transparent. Mix in soup, milk and cheese, stirring until smooth and cheese is melted.

Spray a 13 x 9 x 2 inch dish with vegetable spray. Pour in rice and chicken that has been cut into bite-sized pieces. Cover rice and chicken with soup mixture. Top with slivered almonds. Bake at 350F for 30 minutes.

Serves 6.

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Cajun Country -- New Iberia, Louisiana