Chicken Extra

• 6 c. chicken, cooked and boned (retain stock)
• 3 c. cream of celery soup (light)
• 1 1/4 c. mayonnaise (light)
• 2 cans choice of peas or French-style green beans
• 2 (6 oz.) boxes Uncle Ben's wild herb rice
• 1 green pepper, chopped (optional)
• 1 small can mushrooms
• 2 c. sliced water chestnuts
• 1 medium onion, finely chopped
• 1 small jar chopped pimiento
• 1 tsp. salt
• 1 tsp. pepper
• sharp Cheddar cheese, grated

1. Preheat oven to 350u0b0.
2. Cook rice, using chicken stock as liquid.
3. Mix soup with mayonnaise.
4. Combine all other ingredients in separate bowl, add soup mixture and mix well.
5. Place in large, greased casserole.
6. Bake for 30 minutes or until bubbles.
7. Top with cheese if desired.
8. Serves 14 to 16 and can be frozen before cooked.

chicken, cream of celery soup, mayonnaise, choice of peas, uncle ben, green pepper, mushrooms, water chestnuts, onion, pimiento, salt, pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930645 (may not work)