1 stick butter
1/2 c. chopped onion
1/2 tsp. celery salt
1/4 tsp. pepper
1/2 tsp. salt
1 (4 oz.) can mushrooms
2 c. cooked rice
1 can cream of chicken soup
1 (13 oz.) can evaporated milk
3 tsp. chopped pimento
2 c. cooked chicken
1/2 c. sharp cheddar cheese, grated
1/4 c. Parmesan cheese

Drain mushrooms, saving liquid. Saute onion in melted butter. Add salt, pepper, celery salt, and mushroom liquid; blend in soup. Gradually add milk, stirring until smooth and thickened. In a large bowl, mix rice, mushrooms, pimento and chicken; add soup mixture. Pour into lightly buttered casserole. Top with cheeses. (Garnish of whole mushrooms and rips of pimento may be added, if desired.) Bake at 350 degrees for 30 minutes or until lightly browned and bubbly.

Flavors blend if mixture is made up the night before and kept in the refrigerator. Bake just before serving.