8 oz. pkg. wild rice
1 can beef consomme
8 - 1/2 chicken breasts
2 tbsp. paprika
1 lg. can mushrooms
1 can water chestnuts, sliced
1 sm. jar pimientos
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup

Sprinkle rice into greased 9"x13" or 10"x14" pan and pour consomme over rice. Place chicken over bed of rice, dust with paprika and add mushrooms and sliced water chestnuts. Sprinkle onion soup mix over chicken rice. Combine soups and pour evenly over casserole. Top with chopped pimientos. Bake covered at 350 degrees for 1 1/2 hours. Bake, uncovered 30 minutes longer. Serves 8.