1 lg. or 2 sm. chickens OR 2 cans diced vegetarian "Fry Chick" with juice
1 stalk celery, chopped
1 onion, chopped
Salt & pepper to taste
2 c. rice, uncooked
2 cans mushroom soup
1 flat can pimentos, chopped
1 c. chopped almonds or walnuts

Combine first 4 ingredients with enough water to cover; cook until tender. Drain and reserve 3 cups broth. Bone and dice chicken to measure 6 cups. Cook rice with water according to package directions but do not cook longer than 20 minutes; drain. Combine reserved broth, chicken, rice, soup, pimentos and nuts. Place in casserole. Bake 45 minutes at 350 degrees. Yields 20 servings.