1 box UNCLE BEN'S® wild rice mix
4 c. cooked chicken (4 breasts) slivered or chopped
2 c. celery, chopped
1 c. almond slivers
1/2 c. chopped onion
2 tbsp. lemon juice
1 sm. jar pimientos (chopped)
1 can cream of chicken soup
1 c. mayonnaise
Dash of curry
Cheddar cheese, grated

Cook rice according to directions on the box. Mix the remaining ingredients together.

Combine 1 can undiluted cream of chicken soup and 1 cup mayonnaise and a dash of curry. Mix with chicken mixture and rice. Pour into greased 9x13 pan. Grate Cheddar cheese over the top. Bake 45 minutes at 350 degrees. Can be prepared the day before. Serves 10-12.