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

Drain mushrooms saving liquid. Into a saucepan, heat butter and saute onions. Add seasonings and mushroom liquid. Blend in chicken soup, stirring until smooth. Gradually add milk. Into a large bowl, mix rice, mushrooms, chicken and sharp cheese. Pour into a buttered casserole dish. Top with Parmesan cheese and strips of pimento and bake in 350 degree oven for 30 minutes until nice and bubbly.