1 (6 oz.) box long grain and wild rice
2 to 2 1/2 lb. chickens, cooked, boned and diced in chunks
2 c. broth from cooked chicken
1 c. celery, chopped
1 med. onion, chopped
1 (2 oz.) jar pimento, diced
2 c. mayonnaise
1 (8 oz.) can water chestnuts
2 (16 oz.) cans French style green beans

Preheat oven to 350 degrees. Cook rice in 2 cups of chicken broth. Combine all ingredients and pour in a 3 quart casserole. Bake until bubbly.