Wild Rice Chicken Dinner

• 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
• 2 packages (16 ounces each) frozen French-style green beans, thawed
• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
• 2 cans (8 ounces each) sliced water chestnuts, drained
• 2/3 cup chopped onion
• 2 jars (4 ounces each) sliced pimientos, drained
• 1 cup mayonnaise
• 1/2 cup 2% milk
• 1 teaspoon pepper
• 6 cups cubed cooked chicken
• 1 cup slivered almonds, divided

1. Heat rice according to package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.
2. Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour the remaining mixture into a greased 13x9-in. baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months.
3. Thaw in the refrigerator overnight. Cover and bake at 350u0b0 for 40-45 minutes or until heated through.

ready, green beans, condensed cream, water chestnuts, onion, pimientos, mayonnaise, milk, pepper, chicken, slivered almonds

Taken from www.tasteofhome.com/recipes/wild-rice-chicken-dinner/ (may not work)