1 pkg. UNCLE BEN'S® wild and long grain rice
1/2 c. long grain rice
1 c. chicken broth
1 c. celery, chopped
1 can cream of mushroom soup
Sliced almonds, if desired
4 c. cooked chicken, cubed
1 c. milk
1 c. mushrooms, sliced
1 onion, chopped
Pimento slices, sm. jar
Salt and pepper

Mix rices together. Cook rice as directed on packages using the proper amount of water. (I like to bake mine in a covered casserole at 375 degrees for 30 minutes.)

Saute in oil, butter the onion and celery until soft. Mix all ingredients together. Put in 9x13 pan. Sprinkle almonds, if used, on top. Bake uncovered at 325 degrees for 1 1/2 hours (350 degrees for 1 hour or at 375 degrees for 45 minutes). If meal is delayed, cover casserole and lower temperature.