1 c. celery, chopped
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1/2 c. canned mushrooms, (pieces & stems), drained
1/4 c. butter
1 (10 1/2 oz.) can condensed Cream of Chicken soup
1 c. milk
1/2 c. long-grained rice
1/4 c. pimento, chopped
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. minced parsley

In skillet, saute celery, onion, green pepper and mushrooms in butter until tender. Stir in all ingredients except parsley. Pour into 1 1/2 quart casserole. Cover. Bake at 350 degrees for 50 to 60 minutes, stirring occasionally until rice is tender. Sprinkle with parsley. Bake uncovered 10 minutes longer. Makes 6 servings.