1 (10-3/4-ounce) can condensed cream of celery soup
1/2 cup chopped pimientos
1/2 cup chopped fresh parsley, divided use
1 tablespoon dehydrated minced onion
3 cups cooked rice
1 cup (4 ounces) shredded Cheddar cheese
Combine soup, pimientos, 1/4 cup parsley and onion in large bowl. Add rice and mix well. Turn into greased 2-quart baking dish. Top with cheese and remaining 1/4 cup parsley.
Bake at 400 degrees F. 20 minutes, or until hot and bubbly.
Makes 6 servings.