2 c. cooked chicken, cut up
1 pkg. Riceland's wild & herbed rice, cooked
1 can cream of celery soup
1 sm. jar pimento
1 c. Hellmann's mayonnaise
1 can French style seasoned green beans
1 can water chestnuts, sliced
Sherry to taste
Soy sauce, if desired
Salt, pepper & garlic salt to taste
Pepperidge Farm stuffing mix
2 tbsp. melted butter
Slivered almonds

SAUCE:

1 can cream of mushroom soup
1/4 c. milk
1 c. sour cream
Sherry, if desired

Mix chicken, soup, pimento, mayonnaise, green beans, water chestnuts and seasonings. Put into a 2 quart casserole and cover with Pepperidge Farm stuffing mix (buttered lightly by mixing with a little melted butter). Sprinkle with slivered almonds. Heat in 350 degree oven until thoroughly hot. Then combine the sauce ingredients in a saucepan and heat and stir. Serve over casserole. Serves 8.