1/2 c. butter
2 tbsp. chopped onion
1/2 c. minced green pepper
2 c. sliced mushrooms (3 cans)
1/2 tsp. celery salt
1/4 tsp. paprika
1/2 tsp. pepper
6 tbsp. chopped pimentos (3 small jars)
3/4 tsp. Worcestershire sauce
1 or 2 cans cream of mushroom soup
2 c. chicken broth
3 c. cooked chicken, diced
3 c. cooked rice
1/2 c. slivered almonds

Melt butter in large saucepan. Add onion and green pepper and saute over low flame 10 minutes. Add mushrooms and saute until done. Add seasonings and mix well. Mix soup and broth. Add alternately with chicken, rice, pimento to mushroom mixture. Put into 2 1/2 to 3 quart casserole and sprinkle with almonds. Bake uncovered in 375 degree oven over 60 minutes or 325 degrees for 2 hours. Serves 8 to 10 people.