1 box long grain & wild rice
3 c. cooked, cubed chicken
1 can celery soup, undiluted
1 can sliced water chestnuts, drained
1 can French style green beans, drained
1/2 c. mayonnaise
Salt & pepper to taste

Cook rice according to box using chicken broth instead of water. Add water only if necessary to complete amount of liquid needed to cook rice. Add chicken and other ingredients to rice. Mix well. Place in ungreased casserole, cover and bake at 350 degrees for 30 to 35 minutes. Serves 6.

This casserole also microwaves nicely. Reduce cooking time to approximately 15 to 20 minutes or until bubbly, being careful not to burn edges. This casserole can also be made ahead of time and frozen. Thaw in refrigerator and bake or microwave as indicated above. A fruit or gelatin salad compliments this casserole very well.