Chicken Casserole

• 2 c. boneless, cooked chicken breast chunks
• 1 c. chopped celery (3 stalks)
• 1 c. cooked rice
• 1 (10 1/2 oz.) can cream of mushroom soup
• 3/4 c. Hellmann's lite mayonnaise
• 1 c. or 8 oz. can sliced water chestnuts
• 1/2 c. sliced, toasted almonds
• 1 (2 oz.) jar diced pimento
• 1 Tbsp. chopped onion
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/8 tsp. red (cayenne) pepper
• 2/3 c. shredded Cheddar cheese

1. Mix all ingredients, except the cheese, until well blended. Place in a 2-quart, 8 x 12-inch casserole.
2. Bake, uncovered, at 350u0b0 for 35 minutes.
3. Sprinkle with cheese and bake 10 minutes more.
4. Serves 8 (really 5 or 6).
5. Very rich but so delicious! Casserole with a salad and bread makes a meal.
6. Do not cook in the microwave, as it softens water chestnuts.
7. You can reheat servings in microwave okay.

celery, rice, cream of mushroom soup, mayonnaise, water, almonds, pimento, onion, salt, black pepper, red cayenne, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=435797 (may not work)