Creamy Chicken Rice Casserole

CREAMY CHICKEN RICE CASSEROLE

3 cups cubed cooked chicken
2-2/3 cups chicken gravy
2 cups uncooked instant rice
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 cup (8 oz.) sour cream
1 can (8 oz.) mushroom stems and pieces, drained
1 medium onion, chopped
2/3 cup chopped celery
2/3 cup water
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
2 tsp. dried parsley flakes
1/8 tsp. pepper

In a large bowl, combine all ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 375 degrees for 30 minutes. Uncover and stir; bake 20-25 minutes longer or until bubbly and rice and vegetables are tender. Makes 9 servings.