Ingredients
- 1/2 cup butter (1 stick)
- 1 cup onions, diced
- 1/2 teaspoon celery salt
- 1/4 teaspoon pepper
- 4 ounces mushrooms, undrained (1 can)
- 14 ounces white rice, cooked (2 cups)
- 10 ounces cream of chicken soup (1 can)
- 12 ounces evaporated milk (1 can)
- 1/4 cup water
- 2 ounces pimentos, undrained (1 jar)
- 16 ounces chicken, boneless, skinless, cooked
- 4 ounces sharp cheddar cheese, grated (1/2 cup)
- 2 ounces parmesan cheese, grated (1/4 cup)
How to Make
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Step 1: Drain mushrooms, saving liquid.
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Step 2: Saute onion in melted butter.
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Step 3: Add pepper, celery salt, and mushroom liquid.
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Step 4: Blend in soup.
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Step 5: Gradually add milk, stirring until smooth and thickened.
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Step 6: Rinse out cans with water and add to mixture.
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Step 7: In a large bowl, mix rice, mushrooms, pimento and chicken.
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Step 8: Add soup mixture.
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Step 9: Pour into lightly buttered casserole.
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Step 10: Top with cheeses.
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Step 11: Bake at 350 degrees for 30 minutes or until lightly browned and bubbly.
We hope you enjoy this recipe!
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