1 c. wild rice
1 can cream of mushroom & cream of celery soup
1 can milk
1/2 tsp. pimiento
1 chicken, serving pieces
1 pkg. onion soup
1 tsp. green pepper

Wash rice and spread in 12"x8" casserole. Sprinkle chopped green pepper and pimiento over rice. Heat soups and milk until blended and pour over rice. Place chicken on top and sprinkle with onion soup. Cover tightly with aluminum foil and bake at 350 degrees for 2 hours. (Do not peek.)