1 1/2 c. cooked rice, white or brown
1 can soy chicken
1 c. celery, chopped
1/2 c. onion, chopped
1 can mushroom soup
1/2 c. milk
1/2 c. mayonnaise
1/2 tsp. salt
1 1/2 c. grated cheese
1 c. slivered almonds

Cook rice (not too soupy). Saute celery and onions in small amount of oil. Stir in rice; crumble soy chicken into mixture. Add liquid from soy chicken. Blend thoroughly mayonnaise, mushroom soup and milk; add to rice mixture. Add salt. Stir in grated cheese. Add half the almond slivers. Empty into oiled baking dish and scatter the rest of the almond slivers on top. Bake at 350 degrees for 45 minutes or until brown on top.