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CHICKEN AND WILD RICE 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!