Chicken and Rice Casserole (Sally's Version)

Ingredients

• 1 (6 oz) box long grain and wild rice mix
• 2 cups cooked chicken, cubed
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 cup sour cream (used in place of mayonnaise)
• 1 small onion, sauteed
• 1 cup celery, sauteed
• 1 (4 oz) can mushrooms, drained
• 1 (2 oz) jar chopped pimientos, drained
• Corn flakes or buttered crackers and slivered almonds, for topping

Instructions

1. Cook rice according to package directions.
2. Saute onion and celery.
3. Combine rice, chicken, soups, sour cream, sauteed onion and celery, mushrooms, and pimientos.
4. Pour into a greased casserole dish.
5. Top with corn flakes (or buttered crackers) and almonds.
6. Bake at 350° for 30-35 minutes, until bubbly.