1. 8 chicken pieces, cooked, cooled, deboned and cut into pieces
2. 1 cup cooked White Rice
3. 1 can (10.75 oz) condensed cream of chicken soup, low sodium
4. 1 small can sliced mushrooms, drained and rinsed
5. 1 cup celery, chopped
6. 1/3 cup onion, chopped
7. 3/4 cup light mayonnaise
8. 6 slices whole grain wheat bread
9. 1 Tablespoon buttery spread
10. pepper to taste

1. Combine chicken, pepper, rice, soup, mushrooms, celery, onion and mayonnaise.  Mix well and spread into an ungreased 9 x 13 inch pan.
2. Spread buttery spread on one side of each slice of bread, then tear bread into small pieces and place on top of chicken mixture to form a top crust. 
3. Bake on center rack of oven for 30 minutes, or until crust is crisp and mixture is bubbly around the edges. 

Calories: 140
Fat: 2 g
Cholesterol: 5 mg
Sodium: 450 mg
Carbohydrate: 25 g
Dietary fiber: 2 g
Protein: 4 g