Time: 1 hour
Makes: 4 servings

Ingredients

2 tablespoons water
1 medium celery stalk, chopped
1 medium onion, chopped
1 small red or green bell pepper,
chopped
1 cup sliced mushrooms(about 3
ounces)
1 10 3/4 ounces-can condensed
cream of chicken soup
3/4 cup milk
2 cups cooked wild rice
1 cup cut-up cooked chicken
3/4 teaspoon chopped fresh thyme
leaves
1/8 teaspoon pepper
1-8-ounce can sliced water
chestnuts

Instructions

Heat oven to 350 degrees. Heat water to boiling in 2-quart saucepan. Cook celery, onion, bell pepper and mushrooms in water, stirring frequently, until crisp-tender; remove from heat. Stir in soup and milk. Stir in remaining ingredients. Spoon into ungreased 2-quart casserole. Cover and bake 30 to 40 minutes or until hot and bubbly.