3 c. hot cooked rice
2 1/2 c. cooked ham, cut in julienne strips
1 1/2 tbsp. butter
1/2 c. chopped onion
2 c. thinly sliced celery
1 can cream of chicken soup
1 1/2 tsp. prepared mustard
1/4 tsp. dill weed
3/4 c. sour cream
1/3 c. sliced pimento

Saute ham in butter for 2 minutes. Add onions and celery and cook over medium heat until tender crisp. Stir in soup, mustard and dill weed, and heat thoroughly. Add sour cream and pimento. Heat, but do not boil. Serve over hot rice. Serves 6.