A tasty chicken and rice casserole with mushrooms, pimentos and water chestnuts.

Chicken and Rice Casserole

8 chicken breast halves, boned

1 cup water

1 medium onion, chopped

1/2 cup chopped celery

1/2 teaspoon salt

1 (16-ounce) package wild and long grain rice
1/2 cup butter - divided use
1 pound mushrooms
1 cup mushroom soup
1 cup sour cream
1 (4-ounce) jar pimentos
1 (8-ounce) can sliced water chestnuts
1/3 cup slivered almonds

1. In large saucepan, place chicken, water, onion, celery and salt. Bring to a boil, cover and simmer on low heat 1 hour. Remove skin and cut chicken into bite-size pieces.
2. Strain liquid and use to cook rice according to package directions.
3. In large frypan, place 1/4 cup of the butter over medium heat. Add mushrooms and sauté. Stir in soup and sour cream. Add cooked rice mixture, chicken, pimento and water chestnuts. Place in casserole dish; sprinkle with almonds and remaining butter.
4. Bake in 350°F (175°C) oven 1 hour.

Makes 8 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.