Zesty Chicken Bake

• 4 tsp. butter
• 1/4 c. onion, chopped
• 1/2 tsp. celery salt
• 1 (4 oz.) can sliced mushrooms
• 1 can cream of chicken soup
• 1/4 c. Parmesan cheese
• 2 c. white rice, cooked
• 1/2 tsp. pimiento, chopped
• 2 c. chicken, cooked and cubed
• 1 large can evaporated milk
• 1/2 c. sharp Cheddar cheese, grated
• 1/4 tsp. pepper

1. Drain mushrooms, saving liquid.
2. Melt butter in saucepan. Saute onion.
3. Add seasoning and mushroom liquid.
4. Blend in chicken soup and stir until smooth.
5. Gradually add milk, stirring until smooth and thickened.
6. In large bowl, mix rice, mushrooms, pimiento and cubed chicken.
7. Pour into buttered casserole.
8. Top with Cheddar and Parmesan cheese.
9. Garnish with whole mushrooms and pimiento strips.
10. Bake in a moderate (350u0b0) oven for 30 minutes or until bubbly and lightly brown on top.

butter, onion, celery salt, mushrooms, cream of chicken soup, parmesan cheese, white rice, pimiento, chicken, milk, cheddar cheese, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1083640 (may not work)