1 (5 oz.) pkg. wild rice (Mahatma)
3 c. chopped, cooked chicken
1 can cream of celery soup
1 (4 oz.) jar diced pimiento, drained
1 med. onion, chopped
2 cans French-style beans, drained
1 c. mayonnaise
1 can water chestnuts (sliced)
Salt & pepper to taste
1 c. grated cheese

Cook wild rice as directed on package. Add rice to remaining ingredients; mix well. Pour into a buttered 3 quart casserole dish. Sprinkle with cheese the last 5 minutes. Bake at 350 degrees for 20 or 25 minutes.