2 c. celery, chopped
2 cans mushrooms
1 can pimentos, chopped
2 cans mushroom soup
3 c. cooked chicken
1/4 lb. butter
1/2 lb. slivered almonds
1 c. each white and wild rice
1 lg. bell pepper, finely chopped
2 onions, chopped
1/2 c. white wine
3 lbs. boiled shrimp (if used, use 1 c. Cheddar cheese)

Cook rice separately. Saute onions, celery, mushrooms, and green pepper in 1/4 pound butter. Add soup and stir until smooth. Add wine, almonds, cooked rice, and chicken or shrimp. Salt to taste. Put in casserole and sprinkle with paprika and parsley. Bake at 325 degrees for 1 hour, uncovered. Make a 2 1/2 quarts. Serves 10 to 12.