Crunchy Chicken Casserole

• 1 pkg. Uncle Ben's wild rice with herbs
• 1 c. frozen French-style green beans, cooked and drained
• 1 can cream of celery soup
• 1/2 c. mayonnaise
• 1 (2 oz.) jar pimentos
• 1/4 c. chopped onion
• 1 can water chestnuts, drained and sliced
• 1/2 pkg. almond halves
• 2 cans boned chicken
• 1 small can sliced ripe olives
• 1 can sliced mushrooms
• generous dash of seasoned salt, pepper and garlic salt
• grated Cheddar cheese (to top the casserole)

1. Cook rice for five minutes less than package directions.
2. Mix with remaining ingredients in a greased Pam casserole dish.
3. Top with grated cheese.
4. Bake at 350u0b0 for 30 minutes.
5. Serves 8.

uncle bens, green beans, cream of celery soup, mayonnaise, pimentos, onion, water chestnuts, almond halves, chicken, olives, mushrooms, generous, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=197819 (may not work)