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1 pkg. Uncle Ben's long grain
and wild rice
1 chicken
3 stalks celery
1 can cream of mushroom soup
1 small onion
1 jar pimiento
1 small garlic bud

Cook rice according to package directions. Stew chicken and cut
meat off bones. Saute mixture of celery, onions, garlic and pimiento
in 1 tablespoon of butter. Put alternate layers of chicken, rice and
sauteed mixture in casserole. Make a thin sauce by adding milk to
mushroom soup and pour over casserole ingredients. Bake, covered, in
slow 325 degrees oven for 40 minutes. Sprinkle almonds on top before baking
(optional). Freezes well.

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