1 can cream of mushroom, low fat, low sodium, soup
1 c. skim milk
1 c. water
8 oz. can sliced water chestnuts, drained
6 oz. pkg. long grain and wild rice mix
1 (4 oz.) can mushroom pieces and stems, drained
2 oz. jar sliced pimento, drained
3 c. cooked, cubed chicken or turkey

Combine milk, water and soup, stir with whisk. Add all remaining ingredients. Mix well. Pour into ungreased 3 quart casserole. Cover and bake at 350 degrees for 30 minutes. Stir. Uncover and bake for an additional 30 to 45 minutes or until rice is tender, stirring once again halfway through baking.

Good for leftover holiday turkey.