Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Cooked chicken; chopped |
| 1 pack | Uncle Ben's wild & white rice |
| 1 can | Celery soup |
| 1 \N | Jar (medium) pimento |
| 1 medium | Onion; chopped |
| 2 cups | French style green beans; drained |
| 1 cup | Mayonnaise |
| 1 can | Water chestnuts; drained and diced |
| \N \N | Salt & pepper to taste |
Mix all ingredients together and pour into a 2-½ or 3 quart casserole.
Bake 25 to 30 minutes at 350 degrees. Serves 16. This may be frozen but do so before baking.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .