This recipe has been a family for favorite for years. Great take-a-long dish as well.

1 whole chicken
2 cups Minute Rice
2 cans cream of mushroom soup
6 pieces chopped celery
1 chopped green pepper
1 lg chopped onoin
1 cup grated sharp cheddar cheese
Chopped pimiento

Boil chicken, cool, debone. Reserve broth.
Cook rice according to pkg directions, using broth instead of water.
Toss all ingredients together with chicken pieces. Place in casserole dish, bake covered for 45 minutes at 350. Remove cover, sprinkle cheese on top and return to oven until cheese is melted.