2 tsp. reduced calorie butter
1/4 c. diced onion
1/4 c. diced celery
3 c. thinly sliced mushrooms
1/2 tsp. salt
Dash each of pepper, tarragon leaves & thyme leaves
1 tbsp. diced pimento
2 tsp. chopped fresh parsley
2 c. cooked enriched rice

Melt butter in a 9 inch non-stick skillet. Add onion, celery and garlic. Saute until vegetables are softened. Add mushrooms, salt, pepper, tarragon and leaves. Cover and cook, stirring occasionally, until mushrooms are tender. Transfer mushroom mixture to a 1 quart baking pan that has been sprayed with non-stick cooking spray. Add rice, pimento, parsley and stir, mixing all together. Cover and bake at 375 degrees until heated through about 15 minutes. Fluff rice mixture with a fork and serve with baked chicken.