Chicken Casserole

• 3 c. cooked chicken
• 1 pkg. Uncle Ben's combination wild and white rice with seasoning packets
• 1 can cream of celery soup
• 1 medium jar pimento, chopped
• 1 can french cut green beans
• 1 c. mayonnaise
• 1 can diced water chestnuts
• salt and pepper to taste
• 1 medium onion, chopped
• 2 c. cooked chicken, bite size pieces
• 1 c. chopped celery
• 1 c. slivered almonds
• 1 c. thinly sliced water chestnuts
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 c. cream of chicken soup

1. Mix all ingredients and put in 2 quart casserole.
2. Cover and bake for 45 minutes at 350.
3. This recipe improves by being made a day ahead, refrigerate, then baked.
4. Good served with rice and pineapple chunks.
5. Serves 6 - 8.

chicken, uncle bens, cream of celery soup, pimento, green beans, mayonnaise, water chestnuts, salt, onion, chicken, celery, almonds, water, mayonnaise, sour cream, cream of chicken soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=101024 (may not work)