2 cups water
1 cup uncooked white rice
1 tablespoon vegetable oil
1 pound cooked, cubed chicken
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of potato soup
1/4 cup cooked ham, diced
2 tablespoons butter
1 1/2 cups shredded Swiss cheese
1 cup sliced fresh mushrooms
Preheat oven to 350 degrees F (175 degrees C).
Bring water and rice to a boil in large saucepan. Stir in oil, cover, and simmer for 10 to 15 minutes. Remove from heat and stir in chicken, oil, soup, ham and potato soup. Stir until thoroughly blended. Transfer mixture to an 8x8 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake an additional 30 minutes, stirring often, until rice is tender.
Meanwhile, in a large saucepan, blend onion and celery; remove from heat. Set aside.
Place chicken mixture in a large bowl and mix with rice. Transfer the chicken mixture to a 9x13 inch baking dish. Sprinkle with cheese, mushrooms, and turkey.
Bake uncovered for 35 minutes, uncovered for at least 15 minutes. Remove from oven, turn chicken pieces, and spoon sauce over entire mixture.