1 c. milk
1 can cream of mushroom soup
3/4 c. chopped celery
6 oz. long grain wild rice mix
1 can mushrooms, drained
1 c. water
3 c. cooked chicken, cubed
8 oz. can sliced water chestnuts, drained
2 oz. pimientos, sliced

Heat oven to 350 degrees. In large bowl, combine milk, water, soup; stir with wire whisk. Add all remaining ingredients; mix well. Pour into ungreased 3 quart casserole. Cover; bake at 350 degrees for 30 minutes, stir. Bake, uncovered for an additional 30 to 45 minutes or until rice is tender, stirring once halfway through baking. Serves 6 to 8.