Chicken and Rice Casserole

6 pounds cooked chicken
40 ounces converted rice
2 quarts boiling water
2 tablespoons salt
2 tablespoons margarine or vegetable oil
6 ounces margarine, melted
3 ounces onion, chopped
8 ounces celery, chopped
1 pound mushrooms, sliced
8 ounces all-purpose flour
1 1/2 quarts milk
2 quarts chicken stock
1/4 teaspoons white pepper
6 ounces almonds, slivered
3 ounces pimiento, chopped
9 ounces bread crumbs
3 ounces margarine, melted
6 ounces Cheddar cheese, shredded

Dice chicken.

Cook rice according to directions.

Saut� onion, celery and mushrooms in 6 ounces margarine. Add flour to vegetables and stir to blend.

Add milk and stock, stirring constantly with wire whip. Cook until thickened. Add pepper. Add salt if needed.

Add almonds, pimento and chicken to sauce. Combine carefully. Divide evenly between two lightly greased 12 x 20 x 2-inch baking pans, 10 pound 8 ounces per pan.

Combine bread crumbs, 3 ounces margarine and cheese. Sprinkle over mixture in pans, 9 ounces per pan.

Bake at 350 degrees F for 1 hour or until internal temperature reaches 180 degrees F.

NOTES: Sliced water chestnuts may be substituted for almonds. 18-20 pounds of chicken will yield approximately 6 pounds cooked meat. Just before serving, sprinkle chopped parsley over baked casserole, if desired.

Makes 50 servings.