1 (6 oz.) pkg. long grain & wild rice
1 (10 oz.) can condensed chicken broth
1 (10 oz.) pkg. frozen peas
1 (10 1/2 oz.) can cream of mushroom soup
1/3 c. milk
3 c. diced cooked chicken
1 (3 oz.) can sliced mushrooms, drained
1/4 c. chopped pimiento
1 c. soft bread crumbs
2 tbsp. butter, melted

Cook rice according to package directions using chicken broth with water. Cook peas; drain. Combine soups, milk and other ingredients; mix well. Put in 2 quart casserole. Bake at 350 degrees for 35 minutes. Sprinkle bread crumbs and butter over casserole and bake 10 minutes more.