Cheesy Chicken Rice Casserole
6 (10-3/4 oz.) cans cream of mushroom soup
3 c. chicken broth
3 c. finely chopped onion
2 lb. grated cheese
2 1/2 tsp. thyme
6 (10-3/4 oz.) cans cream of chicken soup
6 qt. cooked rice
4-1/2 qt. cubed cooked chicken (18 cups)
1/2 c. diced red pimento
1 tsp. pepper
Combine all the soups and broth. Stir in half the cheese and the other
ingredients. Pour into pans, two pans, approximately 12 x 20 x 2 or equivalent.
Sprinkle with remaining cheese. Bake at 375 degrees for 30 minutes or until cheese melts.
Makes 60 servings.