3 c. cooked and diced chicken
1 pkg. combined wild and white rice, uncooked
1 can cream of celery soup
1 med. jar sliced pimento
Salt and pepper to taste
1 can mushroom bits and pieces, undrained
1 onion, chopped
2 c. French green beans, drained
1 c. mayonnaise
1 c. water chestnuts, drained and chopped

Mix all ingredients and pour into a 2-quart casserole. Just before baking, sprinkle casserole with seasoned bread crumbs. Bake at 350 degrees for 45 minutes. Casserole may be frozen uncooked. Serves 16.