3 c. cooked chicken, diced
1/2 stick butter
4 green onions, chopped
2 stalks celery, chopped
1 garlic clove
1/2 lb. fresh mushrooms, sliced
1 c. Uncle Bens long grain wild rice; cooked
1 can cream of celery soup
1 can green beans, drained
1/2 c. mayonnaise
1 tbsp. pimento
5 oz. can water chestnuts, sliced
Dash Tabasco and Worcestershire sauce
1/2 c. Parmesan cheese
1/2 c. Monterey Jack cheese

Saute onions, garlic, celery and mushrooms until soft. Add to rice. Combine remainder of ingredients except Parmesan cheese. Transfer to baking dish, and top with Parmesan cheese. Bake at 350 degrees for 30 minutes.