|Thinly sliced green onion||2 Tablespoon|
|Chopped celery||1 Cup (16 tbs)|
|Precooked rice||1 1⁄4 Cup (20 tbs) (Packaged)|
|Condensed cream of chicken soup||1 Can (10 oz)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Soy sauce||2 Tablespoon|
|Diced cooked chicken||1 1⁄2 Cup (24 tbs)|
|Chopped mushrooms||1 Can (10 oz), drained|
|Pimientos||1 Can (10 oz), drained and sliced (You Can Also Use 1 Jar Of Pimentos)|
|Chow mein noodles||1 Can (10 oz)|
Saute onion in butter or margarine until soft in a large frying pan; stir in celery and rice; cook 1 minute longer.
Stir in the soup, milk, soy sauce, chicken, mushrooms and pimientos; heat to boiling.
Spoon into a 7 cup baking dish; cover.
Bake in moderate oven (375Â°) 20 minutes; uncover.
Sprinkle noodles over top.
Bake 10 minutes longer, or until noodles are hot.