Chicken Casserole

• 1 (6 oz.) box long grain and wild rice
• 2 (2 1/2 lb.) fryers, cooked and boned
• 1 (10 3/4 oz.) can condensed cream of celery soup
• 1 onion, minced
• 1 (2 oz.) jar pimentos
• 2 c. mayonnaise
• 1 (8 oz.) can water chestnuts, sliced thin
• 2 (16 oz.) cans French-style green beans, drained
• paprika
• grated Parmesan cheese

1. Cook rice as directed on box. Add all ingredients except paprika and cheese.
2. Mix thoroughly.
3. Pour into greased, shallow 3-quart baking dish. Sprinkle with paprika and Parmesan cheese. Bake at 350u0b0 until bubbly, about 30 to 40 minutes.
4. Freezes well. When frozen, remove from freezer at least 4 hours before heating. Serve with mixed green salad and hot rolls or corn bread.
5. Yields 12 servings.

long grain, fryers, condensed cream, onion, pimentos, mayonnaise, water chestnuts, green beans, paprika, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500540 (may not work)