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.