Chicken Artichoke Bake

• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
• 1 cup mayonnaise
• 3 cups cubed cooked chicken
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 package (6 ounces) long grain and wild rice mix
• 1 cup sliced fresh mushrooms
• 1 medium onion, finely chopped
• 1 jar (2 ounces) diced pimientos, drained
• 1/4 teaspoon pepper
• 1 cup seasoned stuffing cubes

1. Preheat oven to 350u0b0. In a large bowl, combine soup and mayonnaise. Stir in chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, pimientos and pepper.
2. Spoon into a greased 2-1/2-qt. baking dish. Sprinkle with stuffing cubes. Bake, uncovered, 55-65 minutes or until edges are bubbly and rice is tender.

condensed cream, mayonnaise, chicken, water, water chestnuts, long grain, mushrooms, onion, pimientos, pepper, cubes

Taken from www.tasteofhome.com/recipes/chicken-artichoke-bake/ (may not work)