6	cans	cream of mushroom soup (10¾ oz. each)
3	cups	chicken broth
3	cups	finely chopped onion
2	lbs.	grated cheese
3	tsp.	thyme
6	cans	low salt cream of chicken soup (10¾ oz. each)
6	qts.	cooked rice
4½	qts.	cubed cooked chicken
½	cup	diced red pimiento
1	tsp.	pepper

Dilute the soups with the broth and stir in remaining ingredients, saving ½ of the cheese to spread over tops before baking. Divide into two 12 x 20 x 2 inch pans and bake at 375° for 30 minutes or until cheese melts.

Makes 60 servings