1 fryer, cooked and boned
2 1/2 c. chicken broth
1 (5 or 7 oz.) pkg. yellow saffron rice
1 medium onion, chopped
1 medium bell pepper, cut into small pieces
1 (16 oz.) can seasoned French green beans
1 can cream of celery soup or cream of mushroom
1 c. mayonnaise
1 (8 oz.) can sliced water chestnuts

Bring broth to a boil and add rice. Simmer, covered, 20 minutes. Sauté onions and peppers. Add to rice. Add green beans, mayonnaise, soup and chicken. Add water chestnuts. Season with salt, pepper and garlic powder to taste.

Bake in large casserole dish and bake at 350°F for 40 minutes.

(I use 2 small casserole dishes and freeze 1 for later use.)