2 c. cooked, diced chicken
1/2 c. chopped onion
1 c. chopped celery
1 sm. can mushrooms
1 can cream of chicken soup
1 can sliced water chestnuts
1 c. mayonnaise
1 box UNCLE BEN'S® wild rice mix
1 sm. jar pimientos
1/2 tsp. poultry seasoning
1/2 tsp. rosemary

Cook rice as directed; cool. Saute celery and onions. Toss all ingredients; put in 9"x13" casserole in 350 degree oven until hot. Cover with herb stuffing (dry) tossed with butter (1 to 2 cups of stuffing). Return to oven until top is brown and casserole is bubbling hot.