2 c. chicken, cubed
2 boxes long grain wild rice
1/2 c. celery, chopped
1 can water chestnuts, diced
2 cans seasoned French style green beans
1 can cream of chicken soup
1 can cream of celery soup
1 c. Hellmann's mayonnaise
Bread crumbs
Melted butter

Boil chicken until tender. Save broth to cook rice in. Remove chicken from bone and cube; set aside. Prepare rice according to package directions substituting broth for water.

Mix together celery, water chestnuts, green beans, soups, mayonnaise, rice and chicken. Spread in a 9 x 13-inch baking dish sprayed with non-stick coating. Top with bread crumbs browned in melted butter.