3 c. cooked chicken, large diced (use chicken breasts)
1/2 stick butter
4 green onions, tops and bottoms, chopped
2 ribs celery, chopped
1 garlic clove, finely minced
1/2 lb. fresh mushrooms, thinly sliced
1 c. Uncle Bens long grain and wild rice blend, cooked
1 can cream of celery soup
1 can green beans, drained
1/2 c. mayonnaise
1 tbsp. pimento, chopped
1 (5 oz.) can water chestnuts, sliced
Dash of Tabasco
Dash of Worcestershire sauce
1/2 c. Parmesan cheese, freshly grated
1/2 c. Monterey Jack cheese, grated

In saucepan saute the onions, celery, garlic, and mushrooms in butter until soft. Add to cooked rice. combine remaining ingredients, except cheeses and mix until well blended.

Combine rice mixture and add chicken. Transfer to baking dish and top with 2 cheeses. Bake at 350 degrees for 30 minutes or until bubbly. Serves 6-8.