3 c. cooked chicken breasts, cubed
1/2 stick butter
4 green onions, chopped
2 ribs celery, chopped
1 garlic clove, minced
1/2 lb. fresh mushrooms, sliced
1 sm. pkg. long grain wild rice, cooked
1 can cream of celery soup
1 (16 oz.) can cut green beans
1/2 c. mayonnaise
1 sm. jar pimento
1 (5 oz.) can water chestnuts, sliced
Dash of Worcestershire sauce
Dash of Tabasco
1/4 lb. Monterey Jack cheese, grated
1/2 c. Parmesan cheese

Saute onions, celery, mushrooms and garlic in butter. Combine all other ingredients except cheese. Add sauteed vegetables. Mix well and place in buttered casserole (9 x 13 inch). Sprinkle cheeses on top. Bake 30 minutes at 350 degrees. May be frozen before baked. May be doubled.