1 c. milk
1 c. water
10 3/4 oz. can condensed cream of mushroom soup with 1/3 less salt
3 c. cubed cooked chicken
3/4 c. chopped celery
8 oz. sliced water chestnuts, drained
6 oz. pkg. long grain and wild rice mix
4 oz. can Green Giant mushroom pieces and stems, drained
2 oz. jar sliced pimento, drained

Heat oven to 350 degrees. In large bowl, combine milk, water and soup; stir with a wire whisk. Add all remaining ingredients and mix well. Pour into ungreased 3 quart casserole dish. Cover. Bake 30 minutes; stir. Bake uncovered for an additional 30 to 45 minutes or until rice is tender, stirring once halfway through baking. Yield: 6 to 8 servings.