1 (6 oz.) box wild rice with herbs
4 c. cooked chicken or turkey, diced
1 (10 3/4 oz.) can cream of celery soup
1 med. onion, diced
1 (2 oz.) jar pimento, drained
2 (8 oz.) cans sliced water chestnuts, drained
2 (10 oz.) pkgs. French-cut green beans thawed and drained
2 c. mayonnaise
Parmesan cheese
Paprika

Preheat oven to 350 degrees. Cook rice according to package directions. Combine rice with remaining ingredients except Parmesan cheese and paprika.

Pour into a greased 3-quart casserole. Sprinkle with Parmesan cheese and paprika. Bake for 45 minutes. Serve.

This dish may be prepared one day ahead and refrigerated until baking time or frozen prior to baking. Yield 12 servings.