1 large chicken, boiled
1 can water chestnuts, sliced thin
1 can French style green beans (reserve 1/2 the juice)
1 can cream of celery soup
1 sm. jar pimento
7 oz. pkg. curried rice
1 sm. onion, chopped
1 c. mayonnaise
Salt to taste

Boil chicken. Reserve 2 1/2 cup plus 2 tablespoons of stock and cook rice with the stock. Cook rice 20 minutes and add chopped onions. Cook 5 minutes longer.

Mix all ingredients together. Drain beans and add 1/2 the juice to mixture. Spread in large casserole and bake at 350 degrees for 40 minutes. Serves 15.