3 c. cooked chicken

1 pkg. Uncle Ben’s Wild White Rice, cooked

1 can cream of celery soup

1 med. onion, chopped

2 c. French style green beans, drained

1 c. Hellmann’s mayonnaise

1 c. water chestnuts, diced

1 med. jar sliced pimientos (for color, if desired)

Mix all ingredients.

Pour into 2 1/2 or 3 quart casserole.

Bake at 350 degrees for 25 to 30 minutes. (To freeze, do not cook before freezing.)