Chicken Wild Rice Casserole

Ingredients:

3 lb. chicken
2/.1 cup uncooked wild rice (or substitute
1 pkg. wild and long grain rice)
1 medium chopped onion
1 medium chopped green pepper
1 can cream of mushroom soup, undiluted
l (8-oz.) can water chestnuts, drained and chopped
l (2-oz.) jar diced pimento, drained
1 (4-oz.) cup shredded cheddar cheese

Instructions:

Place chicken in Dutch oven and add water to cover. Bring to boil; cover, reduce heat and simmer l hour or until tender. Remove chicken and let cool. Bone chicken, chop meat and set aside. Cook rice as directed on package, summering until rice is tender. Spoon cooked rice into lightly greased 8″ square baking dish. Combine chicken and remaining ingredients except cheese; mix well. Spoon mixture over rice. Bake. uncovered at 350° for 25 minutes. Remove from oven and sprinkle w. ith cheese. Return to oven and bake 5 – IO minutes or until cheese melts. Serves 6 to 8.