1 c. wild rice
1 sm. jar pimentos, chopped
1 lg. green pepper, chopped
2 1/2 c. celery, chopped
1 can cream of chicken soup
2 cans cream of mushroom soup
1 can water chestnuts, sliced and drained
3-4 c. diced, cooked chicken
1 lg. onion, chopped
1 can mushrooms, drained

Cook rice according to package directions. Saute celery, onion and green pepper. Add remaining ingredients and mix well. Put into 9x13 or 9x15 pan. Top with slivered almonds or very fine bread crumbs, buttered. Bake at 325 degrees for 1 hour. Serves 12. Freezes well.