1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
1/2 soup can chicken broth or milk
4 c. rice, cooked
2 tbsp. pimento, chopped
1 tsp. onion powder
3 c. cooked, boned chicken, cut into large pieces
1 c. cheese, shredded

Mix soups and broth. Heat and stir until smooth and hot. Add remaining ingredients. Pour into a buttered 2 quart casserole. Bake at 375 degrees for 25 to 30 minutes.