Chicken Tetrazinni

4 c. cooked rice
1 can cream of celery soup
1 can cream of mushroom soup
1/2 c. chicken broth
3 tbs. chopped chives
1 small can sliced mushrooms
1/2 c. grated romano or cheddar cheese
4 c. cooked chicken, leave in large pieces
1 jar - 2 oz- chopped pimentos
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 qt.
buttered casserole. or individual casseroles.
Top with half the chicken and then half the
sauce. Repeat with remaining rice, chicken,
and sauce. Sprinkle pimento over top.
Bake 350 for 30 min.
Serves 8.