1 whole chicken, cooked
6 oz. box long grain wild rice
1 frozen pkg. French style green beans
1 can cream of celery soup, undiluted
1/2 c. mayonnaise
2 tbsp. chopped onion
8 oz. can water chestnuts

Cook rice according to directions on box using 2 1/3 cups chicken broth instead of water. Mix together in 2 quart casserole or 12"x8"x2" pan. Bake at 350 degrees for 45 minutes until hot and bubbling. Works well to layer ingredients and then pour soup and mayo combination over all.