1 (10 oz.) can cream of celery soup
1/2 c. milk
1 1/2 c. cooked rice
1 c. canned shrimp
1/4 c. toasted almonds (slivered)
2 tbsp. minced parsley

Combine all ingredients and bake in a buttered 1 1/2 quart casserole at 375 degrees for 25 minutes.