Chicken and Rice Casserole - Heidi and May

Cook rice prior to use:
3½ C cool water
2 C rice
Bring water to a boil, add rice, return to a boil and turn to low. Cover with a lid and let cook for 20 min.

Preheat oven to 350° and put in a 9x13 pan:
4 C cooked rice
4 C cooked chicken, cubed
8 oz. slived water chestnuts
2 C milk or broth
2 cans cream of chicken soup

Saute:
½ C margarine 1 C chopped celery
1 C chopped onion 1 C chopped green pepper
½ tsp salt

Add other ingredients and mix together. Pour into pan and top with crushed potato chips or buttered bread crumbs. Cook for 30-40 minutes if warm, or if it has been refrigerated cook for 45-60 minutes, checking occasionally.