Chicken Rice Casserole

2 tbs chopped onions

1/2 cup chopped bell pepper (green)

1/4 lb butter

1/2 lb of sliced mushrooms

1/2 tsp celery salt

1/4 tsp paprika

1/4 tsp pepper

3/4 tsp Worcestershire sauce

1 can mushroom soup

3/4 cup of chicken broth

3 cups of diced cooked chicken

3 cups cooked rice

6 tbs chopped pimiento

1/2 cup toasted slivered almonds

Saute onion and green pepper in butter for 10 minutes. Add mushrooms and saute 3 minutes. Add seasonings and mix well. Mix soup and broth, add with chicken, rice and pimiento to the mushroom mixture. Place in 2-1/2 quart casserole, sprinkle with almonds. Bake uncovered in 375F oven for 30 minutes.

Yield: 12 servings.