2 (12 oz.) pkgs. long grain white & wild rice (frozen)
1/4 c. chopped onions
1/3 c. chopped green pepper
1 (2 oz.) jar sliced pimiento, drained
1 (2 oz.) jar sliced mushrooms, drained
2 c. diced cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1/3 c. sour cream
1/2 tsp. salt
1/4 tsp. marjoram
1/4 tsp. celery salt
3 tbsp. fine bread crumbs
1 tbsp. butter, melted

Cook rice according to directions, only until thawed. Combine rice, onions, green pepper, pimiento, mushrooms and chicken in a 2 1/2 quart casserole. Stir in soup, sour cream and seasoning. Toss bread crumbs in melted butter and garnish top of casserole. Bake at 350 degrees for 30 minutes. Serves 6.