1 (6 oz.) box Uncle Bens long grain & wild rice
4 c. chicken, cooked
1/2 c. mayonnaise
2 cans cream of mushroom soup
1 can sliced water chestnuts
3/4 tsp. curry powder
1 sm. can sliced mushrooms
1 sm. jar chopped pimentos
3 oz. sliced almonds
1 piece of celery
Salt

Boil chicken with celery and salt. When cooked, dice chicken. Cook rice according to directions on box. Mix soup, mayonnaise and curry powder. Separately mix rice, chicken, water chestnuts, mushrooms, pimentos and almonds together. Toss chicken mixture slightly with soup mixture and refrigerate overnight. Before baking, garnish with a few almonds. Bake at 350 degrees for 30-40 minutes, until hot and bubbly.