Chicken Tetrazzini

• 4 c. cooked rice
• 1 can (10 1/2 oz.) cream of celery soup
• 1 can (10 1/2 oz.) cream of mushroom soup
• 1/2 c. chicken broth
• 3 Tbsp. chopped chives
• 1 can (4 1/2 oz.) sliced mushrooms
• 1/2 c. grated Romano or Cheddar cheese
• 4 c. cooked chicken, leave in large pieces
• 1 jar (2 oz.) chopped pimiento

1. Combine soup and broth; mix well.
2. Heat to boiling.
3. Remove from heat, add chives, mushrooms and cheese; stir until cheese has melted.
4. Spoon half the rice into a 3-quart buttered casserole or individual casseroles; top with half the chicken and then half the sauce.
5. Repeat with remaining rice, chicken and sauce.
6. Sprinkle pimiento over top.
7. Bake at 350u0b0 for 30 minutes.
8. Makes 8 servings.

rice, cream of celery soup, cream of mushroom soup, chicken broth, chives, mushrooms, romano, chicken, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987756 (may not work)