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. 

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