Chicken Casserole Delight

• 1 (16 ounce) package long grain and wild rice blend
• 2 1/2 cups chicken broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 cup chopped celery
• butter
• 4 cups chopped cooked chicken or 4 cups turkey
• 1 (10 ounce) can sliced water chestnuts, drained
• 1 (4 ounce) jar pimientos, drained
• 1 (6 ounce) can mushrooms, drained
• 1 (10 3/4 ounce) can cream of celery soup, undiluted
• 1 cup mayonnaise
• 2/3 cup crushed potato chips
• paprika (to garnish)

1. Cook rice in chicken broth until done and set aside.
2. Saute onion, garlic and celery in butter.
3. Mix chicken, rice, onion, celery, garlic, water chestnuts, pimientos, mushrooms, soup and mayo in large casserole dish.
4. At this point it can be refrigerated and baked later if you wish.
5. Sprinkle with crushed potato chips and bake at 350 for 30 minutes.
6. Note: Fresh mushrooms work very well if sauteed with the onions and celery.

long grain, chicken broth, onion, garlic, celery, butter, chicken, water chestnuts, pimientos, mushrooms, cream of celery soup, mayonnaise, potato chips, paprika

Taken from www.food.com/recipe/chicken-casserole-delight-114991 (may not work)