Chicken Rice Casserole

**Ingredients:** - 1/2 C minced green pepper  - 2 T chopped onion (or more to taste) - 1 lb sliced fresh mushrooms (5 C) - 6 T chopped pimento - 1/4 t black pepper - 1/2 t celery salt - 1/8 t paprika - 1 t Worcestershire sauce - 1 can condensed cream of chicken or mushroom soup - 4 C cut cooked chicken  - 1 1/2-2 C cooked rice - 1-2 C chicken broth (start with a cup and add more to desired consistency)  - 1/2 C toasted/browned slivered almonds, pine nuts, corn flakes etc. for topping the casserole Saute onion, green pepper, and mushrooms in olive oil (original recipe calls for sautéing in 1/2 C of butter—youch!). Cook until soft. Add seasonings and mix. Add all remaining ingredients except topping and mix. Put mixture into a 2 1/2 quart casserole. Sprinkle with toppings. Bake uncovered in a preheated 375 degrees oven for about 1/2 hour. Notes: If you want a spicy twist to the casserole, use a combination of green pepper and green chile or all green chile if you dare! Water chestnuts or celery add crunch if you want.  I use organic cream of chicken soup and chicken broth. I cook chicken (slightly undercook) on the grill to get that char broiled taste.  If you roast the chicken in the oven to cook, scrape roaster pan with chicken broth before adding to mixture.