Turkey and Rice Casserole

Combine turkey or chicken and rice in a greased 2 1/2-quart casserole; set aside.

Preheat oven to 350°.

In large skillet, saute onion, celery and green pepper in 2 tablespoons butter for 8 minutes, stirring frequently, until tender and crisp.

Stir in soup, wine, mushrooms, sage, salt, thyme, pepper and pimentos. Pour mushroom-vegetable mixture in casserole.

Stir with a large spoon to combine.

Bake 40 to 45 minutes, until bubbly.

If you use brown rice, cook covered 1 cup raw brown rice in 3 cups boiling water with 1 teaspoon salt about 40 minutes, or until water is absorbed.