Chicken Rice Casserole

6 cans cream of mushroom soup (10¾ oz. each)
3 cups chicken broth
3 cups finely chopped onion
2 lbs. grated cheese
3 tsp. thyme
6 cans low salt cream of chicken soup (10¾ oz. each)
6 qts. cooked rice
4½ qts. cubed cooked chicken
½ cup diced red pimiento
1 tsp. pepper

Dilute the soups with the broth and stir in remaining ingredients, saving ½ of the cheese to spread over tops before baking. Divide into two 12 x 20 x 2 inch pans and bake at 375° for 30 minutes or until cheese melts.

Makes 60 servings