5 lb. hen (boiled until tender, cut into bite size pieces)
3 c. white rice, uncooked
1 chopped med. onion
6 ribs celery, chopped
1 green pepper
19 oz. jar pimientos
1 can cream of mushroom soup
1 c. Parmesan cheese

Cook rice in chicken broth. Drain. Make layers of rice, vegetables and chicken and pimientos to top of casserole. Spread soup on top, then cheese. Pour 1/2 broth on top. Cover and bake at 350 degrees for 35 minutes. NOTE: Casserole great with Mile High Biscuits.