1 pkg. white & wild UNCLE BEN'S® rice
4 chicken breasts (whole)
2 cans cream of mushroom soup
1 c. celery
1 c. green pepper
3/4 c. mayonnaise
1 med. chopped onion
1 can water chestnuts, drained
1 pkg. slivered almonds

Prepare rice as directed on package. Spread evenly over the bottom of an oven proof baking dish. Place chicken breasts over the top of rice. Blend all other ingredients and pour over chicken and rice.

Refrigerate overnight. Bake at 350 degrees for 1 hour. May sprinkle with paprika just before serving. Serves 4.