Chicken Tetrazzini - cooking recipe

Ingredients

4 c. cooked rice
1 can (10 1/2 oz.) cream of celery soup
1 can (10 1/2 oz.) cream of mushroom soup
1/2 c. chicken broth
3 Tbsp. chopped chives
1 can (4 1/2 oz.) sliced mushrooms
1/2 c. grated Romano or Cheddar cheese
4 c. cooked chicken, leave in large pieces
1 jar (2 oz.) chopped pimiento

Preparation

Combine soup and broth; mix well.
Heat to boiling.
Remove from heat, add chives, mushrooms and cheese; stir until cheese has melted.
Spoon half the rice into a 3-quart buttered casserole or individual casseroles; top with half the chicken and then half the sauce.
Repeat with remaining rice, chicken and sauce.
Sprinkle pimiento over top.
Bake at 350\u00b0 for 30 minutes.
Makes 8 servings.