Clinton Chicken

• 2 Tbsp. chopped green pepper
• 2 Tbsp. chopped onion
• 2 Tbsp. butter
• 2 c. bite sized cooked chicken
• 1 (6 oz.) pkg. Uncle Ben's wild rice, cooked
• 1/2 c. mayonnaise
• 1 (16 oz.) can French-style green beans, drained
• 1 can condensed cream of celery soup
• 1/2 c. sliced water chestnuts
• 1/4 tsp. salt
• pepper to taste
• juice of lemon (2 to 3 Tbsp.)
• 4 oz. shredded Cheddar cheese

1. Preheat oven to 350u0b0.
2. Saute green pepper and onion in butter. Combine with remaining ingredients except cheese; turn into greased 2-quart casserole.
3. Bake 25 to 30 minutes.
4. Top with cheese; bake 5 minutes longer or until cheese is melted.
5. Makes 8 servings.

green pepper, onion, butter, bite sized cooked chicken, uncle bens, mayonnaise, green beans, condensed cream, water chestnuts, salt, pepper, lemon, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=901088 (may not work)