1 (10 1/2 oz.) can condensed cream of celery soup
2 c. water
1 tsp. salt
1/4 tsp. Worcestershire sauce
Dash of pepper
1 1/2 c. diced, cooked chicken
1 1/2 c. cooked, cut asparagus, cut green beans, or peas
1 1/3 c. minute rice
3 tbsp. diced pimiento
2 tbsp. coarsely chopped parsley

Combine soup, water, salt, Worcestershire sauce, and pepper in a saucepan; bring to a boil over medium heat. Remove from heat and add remaining ingredients. Pour into buttered 2 quart casserole. Heat in a 450 degree oven for 15 minutes. Makes about 6 servings.