1 sm. box UNCLE BEN'S® Long Grain White-Wild Rice (cook according to directions)
2 c. diced celery
1 sm. diced green pepper
1 med. onion, diced
3 or 4 c. turkey (may use chicken instead)
2 cans cream of mushroom soup
1 3/4 to 2 c. milk
1 sm. jar pimento (use only about 1/3 of jar)
1 sm. bag slivered almonds
1 c. chopped water chestnuts, drained
1 c. mushrooms
1 c. buttered croutons

Saute celery, green pepper and onion in butter. Mix all ingredients together (add soup last) in 9 x 13 inch pan and top with croutons. Bake 1 hour at 350 degrees. (May make night before and refrigerate - bake in morning).