Chicken Casserole Delight

• 1 (6 oz.) pkg. long-grain and wild rice
• 2 1/2 c. chicken broth
• 1 medium onion, chopped
• 1/2 c. chopped celery
• butter (enough for sauteing)
• 2 c. chopped cooked chicken or 2 lb. raw chicken
• 1 (10 oz.) can sliced water chestnuts, drained
• 1 (4 oz.) jar pimentos, drained
• 1 (6 oz.) can mushrooms, drained
• 1 (10 3/4 oz.) can cream of celery soup (undiluted)
• 1 c. mayonnaise
• 2/3 c. crushed potato chips or 2/3 c. bread crumbs mixed with 1/2 c. Parmesan cheese (for topping)
• paprika (for garnish)

1. Cook rice in chicken broth until done. Set aside. Saute onions and celery in butter. Mix chicken, rice, onion, celery, water chestnuts, pimentos, mushrooms, soup and mayonnaise in a 2-quart casserole dish. At this point, casserole can be refrigerated and baked later.

longgrain, chicken broth, onion, celery, butter, chicken, water chestnuts, pimentos, mushrooms, cream of celery soup, mayonnaise, potato chips, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99346 (may not work)