Chicken and Rice Casserole

Gale Jurgens Melton

1 package long-grain wild rice

1 medium onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 package fresh sliced mushrooms

1 cup frozen mixed veggies

2 cups cooked shredded chicken

½ 1 cup mayonnaise

2 cups shredded Cheddar

1 small can sliced water chestnuts, drained

1 teaspoon poultry seasoning

½ to 1 cup sour cream

10 to 15 Ritz crackers crushed

Prepare rice according to package directions. Saute the onions, peppers and mushrooms in a large pan until soft. Combine all ingredients in a large bowl except for the crackers and 1 cup of cheese. Spoon into prepared baking dish and cover with crushed crackers and cheese. Bake in a 375 degree oven for 35 minutes

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