CHICKEN-WILD RICE CASSEROLE

Ingredients

3 cups cooked, diced chicken
1 (6-ounce) box long grain and wild rice, cooked
1 can cream of celery soup
1 (2-ounce) jar chopped pimientos, drained
1 medium onion, chopped
1 (15-ounce) can French-cut green beans, drained
1 cup mayonnaise
1 (8-ounce) can sliced water chestnuts, drained
Salt and pepper to taste

Preparation

Combine all ingredients, blending well. Pour into a greased 3-quart casserole. Bake, uncovered, at 350 degrees for 25-30 minutes. Makes 10-12 servings.