DELUXE CHICKEN AND RICE CASSEROLE

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1 1/2 lb. fresh, sliced
mushrooms
1 c. chopped celery
1 green pepper, chopped
1 stick margarine
1 cooked, deboned chicken
1 onion, chopped
1 jar pimento, chopped
3 pkg. Uncle Ben's white and
wild rice mix, cooked
2 cans mushroom soup
1 c. milk
1 c. sliced almonds
1/4 c. cooking sherry
1 c. Monterey Jack cheese,
grated

Saute mushrooms, celery and green pepper in margarine.
Add chicken, onion, pimento and rice. Dilute soup with milk.
Add sherry to soup mixture and stir into rice mixture. Pour
into 3 quart Pyrex casserole dish. Sprinkle with almonds and
top with cheese. Bake at 350 degrees for 45 minutes.

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