3 c. cooked chicken
1 box long grain wild rice
1 can water chestnuts, chopped
1 can cream of celery soup
1 sm. jar pimento
1 med. onion, chopped
1 c. mayonnaise
1 (16 oz.) can French green beans

Cook rice according to package directions. Chop the chicken into small pieces. Drain the water chestnuts and green beans. Mix all ingredients. Bake in a greased casserole dish at 350 degrees for 40 minutes.