Chicken Chestnut Casserole

• 1-1/2 cups rice
• 2 pkg. chicken breast cooked in foil for 1-1/2 hours with butter.
• 1 can chestnuts
• 1 can stuffed olives
• 2 cans cream of mushroom soup thinned with milk and cheese.
• Top with cheese

Cut chicken into bite size pieces. Add to rice, chestnuts, olives and soup in a large bowl. Mix thoroughly. Turn into a large casserole dish and bake at 350° F for 1 hour, or until rice is done (add more milk if needed).

May be served with green salads, biscuits and lemon ice box pie.