Chicken and Rice

• 2 cups Sliced Mushrooms
• 1 Large Onion, Diced
• 4 cups Cooked Chicken, Diced Or Shredded
• 1 cup Shredded Cheddar Cheese
• 2 Tablespoons Mayonnaise
• 8 ounces, weight Canned Water Chestnuts, Drained And Chopped
• 14- 1/2 ounces, weight Canned Green Beans, Drained
• 10 ounces, weight Canned Cream Of Celery Soup
• 10 ounces, weight Frozen Spinach, Defosted And Squeezed Of Excess Liquid
• 6 ounces, weight Box Of Long Grain And Wild Rice, Cooked According To Package Instructions
• Salt And Pepper

1. Preheat oven to 350 F. In a large skillet over medium heat, saute mushrooms and onion until they are tender.
2. When done remove them from the skillet into a large bowl.
3. Add all of the other ingedients into the bowl.
4. Season with salt and pepper and mix to combine.
5. Pour into a greased 13x9 and bake for 45 minutes.

mushrooms, onion, chicken, cheddar cheese, mayonnaise, water, green beans, cream of celery soup, liquid, rice, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-and-rice-6/ (may not work)