Chicken and Rice Casserole

6 lbs. cooked chicken
40 oz. converted rice
2 qts. boiling water
2 tbsp. salt
2 tbsp. margarine or vegetable oil

6 oz. margarine, melted
3 oz. onion, chopped
8 oz. celery, chopped
1 lb. mushrooms, sliced
8 oz. all-purpose flour
1 1/2 qts. milk
2 qts. chicken stock
1/4 tsp. white pepper
6 oz. almonds, slivered
3 oz. pimiento, chopped
9 oz. bread crumbs
3 oz. margarine, melted
6 oz. cheddar cheese, shredded

Dice chicken.

Cook rice according to directions (Cooking Rice).

Saute onion, celery, and mushrooms in 6 ounces margarine. Add flour to vegetables and stir to blend.

Add milk and stock, stirring constantly with wire whip. Cook until thickened. Add pepper. Add salt if needed.

Add almonds, pimento, and chicken to sauce. Combine carefully. Scale into two lightly greased 12x20x2-inch baking pans, 10 lb. 8 oz. per pan.

Combine bread crumbs, 3 ounces margarine and cheese. Sprinkle over mixture in pans, 9 ounces per pan.

Bake at 350 degrees F for 1 hour or until internal temperature reaches 180 degrees F.

Notes: Sliced water chestnuts may be substituted for almonds. 18-20 pounds of chicken will yield approximately 6 pounds cooked meat. Just before serving sprinkle chopped parsley over baked casserole, if desired.

Makes 50 servings.