1 c. wild rice
1/4 tsp. salt
2 c. vegetable broth or water

Rinse rice with cold water through strainer for approximately 1 minute (lift to rinse well). Combine all three (3) ingredients in saucepan. Bring to boil, reduce heat, cover and simmer 30-40 minutes (or until done and most liquid absorbed). Fluff with fork and set aside.

Preheat oven - 350 degrees. Prepare lightly greased casserole dish (8-9 inch square).

1 can cream of celery soup
1/2 c. skim milk
1 (6-8 oz.) can sliced mushrooms
1 (2 oz.) jar pimiento
1 (13 oz.) can diced chicken
1 (8 oz.) jar artichoke hearts, sliced
1/4 tsp. thyme
1/2 tsp. salt
4 oz. grated mild Cheddar cheese

Mix all ingredients except rice and cheese. Spoon rice in bottom of serving dish. Pour remaining ingredients over rice. Sprinkle cheese on top. Bake in 350 degree oven for 30-35 minutes. Served 6-8. (Recipe may be doubled.)

May substitute a variety of other creamed soups.