1 (4 oz.) box wild rice
1/2 c. chopped onion
1/2 c. green pepper, chopped
1 c. sliced almonds, toasted
4 c. cooked chicken, cut into cubes
1 (4 oz.) jar sliced mushrooms, drained
1 stick butter
1/2 c. chopped celery
2 cans cream of mushroom soup
2 c. Cheddar cheese, shredded
1 (4 oz.) jar chopped pimiento, drained
Salt to taste

Cook wild rice according to package directions. Melt butter in Dutch oven; add onions, pepper and celery. Cook until tender. Remove from heat. Add soup, almonds, 1 1/2 cups of the cheese, chicken, pimiento, mushrooms and wild rice. Mix well and pour in greased 13 x 9 inch pan. Bake in 350 degree oven for 20 minutes. Sprinkle remaining 1/2 cup cheese over the top. Bake for 10 to 15 minutes. Serves 10 generously.