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4 cups cooked Riceland Extra Long Grain Rice
1 can (10.5 oz.) cream of celery soup
1 can (10.5 oz.) cream of mushroom soup
1/2 cup chicken broth
3 Tbsp. chopped chives
1 can (4.5 oz.) sliced mushrooms
1/2 cup grated Romano or Cheddar cheese
4 cups cooked chicken, cut into large pieces
1 jar (2 oz.) chopped pimento
Combine soup and broth; mix well. Heat to boiling. Remove from heat and add chives, mushrooms and cheese. Stir until cheese has melted. Spoon half the rice into 3-quart buttered casserole dish. Top with half the chicken, then half the sauce. Repeat with remaining rice, chicken and sauce. Sprinkle pimento over top. Bake at 350F for 30 minutes. (From our "Riceland Rice Cookbook")
Serves 8
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