1 (6 oz.) box long grain wild rice
2 - 2 1/2 lb. cooked & cut up chicken
1 can cream of celery soup
1 onion, cut up
1 (2 oz.) jar pimiento
1 c. sour cream
1 c. mayonnaise
1 (8 oz.) can sliced water chestnuts
2 (16 oz.) cans French green beans, drained
Paprika & grated Parmesan cheese

Cook rice as directed on box. Add all ingredients except cheese and paprika. Mix thoroughly, pour into a greased shallow 3 quart baking dish. Sprinkle with paprika and cheese. Bake at 350 degrees until bubbly, 30 to 40 minutes.