4 tbsp. butter
salt and pepper
1/4 c. chopped onion
1/2 tsp. celery salt
1 (4 oz.) can sliced mushrooms
1 can cream of chicken soup
1 large can Pet milk
2 tbsp. chopped pimento
2 c. chopped cooked chicken
1/2 c. sharp Cheddar cheese
1/4 c. Parmesan cheese
2 c. cooked rice

Drain mushrooms (save juice). Sauté onions in butter. Add salt, pepper, celery, salt and mushroom liquid. Blend in soup; add milk slowly until thickened. In large bowl, combine cooked rice, mushrooms, chicken and Parmesan cheese. Add soup mixture. Mix all together. Transfer to casserole dish. Top with Cheddar cheese and pimento.

Bake at 350°F for 30 minutes.