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Almond Shrimp Casserole

1 (10 oz.) can cream of celery soup
1/2 cup milk
1 1/2 cups cooked rice
1 cup canned Shrimp
1/4 cup toasted almonds (slivered)
2 Tbsp. minced parsley

Combine all ingredients and bake in a buttered 1 1/2 quart casserole at 375 F for 25 minutes.

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