1 cup Riceland Nautral Brown Rice
3/4 cup sliced celery
1/4 cup sliced green onions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell pepper
8 ounces fresh mushrooms, sliced
2 tablespoons Riceland Rice Bran Oil
2 cups cooked and cubed chicken
1/2 cup lite mayonnaise
1 can (10-3/4 ounce) reduce fat cream of chicken soup
- Preheat oven to 350 F.
- Prepare rice according to package directions. Set aside.
- Saute celery, onions, peppers, and mushrooms in oil. Add remaining ingredients. Fold in rice. Pour into oiled 1-1/2 quart baking dish. Bake rice for 20 minutes. Serves 6.