Creamy Chicken And Mushroom Rice Casserole

• 3 cups cubed cooked chicken
• 2-2/3 cups chicken gravy
• 2 cups uncooked instant rice
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1 medium onion, chopped
• 2/3 cup chopped celery
• 2/3 cup water
• 1/4 cup chopped pitted green olives
• 1/4 cup chopped ripe olives
• 2 teaspoons dried parsley flakes
• 1/8 teaspoon pepper

1. Preheat oven to 375u0b0. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish.
2. Cover and bake 30 minutes. Uncover and stir; bake 20-25 minutes longer or until bubbly and rice and vegetables are tender.

chicken, chicken gravy, rice, condensed cream, sour cream, mushroom stems, onion, celery, water, green olives, chopped ripe olives, parsley flakes, pepper

Taken from www.tasteofhome.com/recipes/creamy-chicken-and-mushroom-rice-casserole/ (may not work)