2 c. diced chicken breasts
1 pkg. long grain & wild rice
1 lb. can French style green beans, drained
1 chopped onion
1 can cream of celery soup
1 med. jar of pimentos
1/2 c. mayonnaise
1 can sm. water chestnuts, sliced
1 lg. can Durkee onion rings (as a topping)
Salt & pepper to taste

Stew chicken and dice it. Cook rice as directed on the box. Mix all ingredients, except the can of Durkee onion rings. Bake covered 30-45 minutes in a 350 degree oven. Bake until all ingredients are simmering or the casserole is bubbling. Last 5 minutes of cooking uncover casserole and top with Durkee onion rings. Casserole should go back in the oven for 3-5 minutes to brown the Durkee onion rings.